Aegean Dandelion Salad
Pleasantly bitter dandelion greens with lemon and olive oil.
Aegean Region style
Last updated:
Last updated:
Samphire Salad
Deniz Börülcesi Salatası
Tender samphire shoots dressed simply with lemon, olive oil and garlic.
- Prep
- 20 min
- Cook
- 10 min
- Rest
- 15 min
- Total
- 45 min
- Servings
- 4
Ingredients
Method
Bring a pan of unsalted water to a boil. Add the samphire and simmer for 7–10 minutes, until the fleshy shoots are tender. Older stalks may need longer.
Drain and rinse under cold water to stop cooking. Once cool enough, hold each woody stalk and pull off the tender green flesh. Discard the stringy cores and drain well.
Toss with garlic, olive oil and lemon juice added to taste. Rest 15 minutes for the flavors to combine.
Serve with lemon wedges. Refrigerate leftovers promptly in a covered container.
Cooking guidance
Buy edible marsh samphire sold for food, known as deniz börülcesi; do not substitute rock samphire or unidentified foraged plants. Taste before adding salt, as the shoots can already be salty.
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