Source Lettuce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 2 hrs 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g samphire
- 2 cloves garlic)
- 12 tablespoon olive oil, virgin
- 12 tablespoon balsamic vinegar
- 1 pinch (s) black pepper
Print Recipe
Pin Recipe Instructions
- Soak the samphire for 2-3 hours, changing the water several times and pouring it over a large sieve.
- Cut the samphire into pieces approx. 5 cm long, removing excessively thick and brown spots. Put the samphire in a bowl. Peel the garlic, cut into thin slices and add. Drizzle over the olive oil and balsamic vinegar and mix everything well. Cover with a kitchen towel and leave to marinate for 2 hours. Season with pepper from the mill before serving. Mix well again and season to taste.
- Warning: the plant naturally has a slightly peppery and salty taste. Samphire or Salicorne is a salt plant that colonizes the tidal flats.
- It`s not easy to come by. It`s best to ask the fishmonger. Many fishmongers also sell the plant as seaweed. But they are not algae. You can probably get it in delicatessen shops or in the grocery departments of large department stores!
- You can also serve 2 - 3 prawns fried in garlic oil per person with the salad.
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