Samphire salad

Samphire salad

By
From
Eat Istanbul
Serves
4
Photographer
David Loftus

All around the Aegean coast, you’ll find rock samphire growing on rocks close to the sea. It’s usually pickled simply with some garlic and vinegar, then used in side salads at fish restaurants. You can buy pickled rock samphire at delicatessens these days, or pick your own – it can be found on coastlines around the world.

Ingredients

Quantity Ingredient
400g rock samphire, washed
1 garlic clove, peeled and thinly sliced
250ml cider vinegar
1 large red cabbage leaf, shredded
2 tablespoons fresh flat-leaf parsley leaves, roughly chopped
3 tablespoons extra virgin olive oil
1 lemon, quartered
sea salt
freshly ground black pepper

Method

  1. Place the samphire with ½ tablespoon sea salt in a saucepan and cover with cold water. Bring to the boil over high heat and cook for 5–7 minutes until just tender. Drain in a colander under cold running water and transfer to a bowl. Add the garlic to the bowl and pour in the vinegar. Just before serving, add the red cabbage, parsley and olive oil. Season with sea salt and freshly ground black pepper to taste, mix well and serve with a lemon wedge.
Tags:
Istanbul
Turkey
Turkish food
Middle Eastern
Andy Harris
David Loftus
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