Samphire in Olive Oil
The salty shore plant of the Aegean and Mediterranean: blanched and dressed with garlic, olive oil and lemon.
- Time
- 20 minutes
- Serves
- 4
- Level
- Easy
- Cuisine
- Turkish
Directions
- Trim the tough lower stems and wash the samphire several times in plenty of water.
- Blanch in boiling water for 5-6 minutes — it should stay firm, not collapse.
- Drain and plunge straight into iced water; this keeps the colour and stops the cooking.
- Drain well and transfer to a serving plate.
- Whisk the olive oil, crushed garlic and lemon juice into a dressing.
- Pour over and toss. Taste before adding salt — the plant is naturally salty.
- Serve warm or at room temperature as a meze.
Rate this recipe
No ratings yet — be the first.
One rating per visitor; you can change yours at any time. Ratings are real reader votes — no seeded or default scores.
Related
Recipe
Horiatiki (Greek Village Salad)
Greece's national salad: Kalamata olives, ripe tomato, cucumber and a whole slab of feta. Plain, and exactly right.
Recipe
Chicken with Lemon and Green Olives
A Tuscan classic: chicken browned in olive oil, then brought together slowly with green olives and lemon.
Recipe
Roast Chicken Thighs with Olives
A one-tray dinner: chicken thighs, potatoes, olives and lemon roasted together.
Recipe
Green Beans in Olive Oil
The most classic of the Turkish olive-oil dishes: green beans cooked down with tomato and onion, eaten cool.