Samphire Salad is a very popular meze served in fish restaurants in the Aegean coast of Turkey (i.e. Izmir, Cesme, Kuşadası, Ayvalık, Cunda Island). Samphire is a vegetable found in sea shores around tidal creeks. It’s quite salty as it absorbs a lot of sea salt (so no need to add any salt when cooking!). You can find it in farmers’ markets in abundance especially in spring and summer months.
INGREDIENTS
- 500 gr. Samphire
- ½-1 lemon juice
- 2-3 tbsp extra virgin olive oil
- 2 cloves garlic (optional)
- Wash and rinse the samphire thoroughly
- Boil water in a cooking pot and throw in the samphire
- Cook for 5-10 minutes, remove and let it cool a little
- Using your hand, strip the green fleshy part from the tougher stem it has inside and transfer to a serving dish
- Dress it with lemon juice, olive oil and garlic (optional)
- Serve cold
Alternative: Rather than lemon juice, olive oil dressing, you can mix the samphire with some garlic yoghurt for a change.
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