Verjuice sharpens the sea beans in this Mugla salad, giving the plate a clean coastal bite.
14 min prep 18 min cook 34 min rest
Keeps the screen on · step-by-step guide · built-in timer
Wash the samphire in plenty of water and soak it in vinegared water for 15 minutes.
Boil in boiling water for 18 minutes and transfer to cold water to preserve the color.
Hold the stems and strip away the tough fibers, then place the tender parts on a serving plate.
Whisk the grape verjuice, olive oil, and crushed garlic for 30 seconds.
Drizzle the sauce over the samphire, use salt carefully, and serve with a lemon slice.
Because samphire carries its own salt, check the salt only after adding the verjuice sauce.
💡 Tip: Boiling samphire without salt balances its natural saltiness.
🍽️ Serving suggestion: Serve cold as a meze on fish tables.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~145
kcal calories
4
g protein
12
g carbs
9
g fat
0.1g
Sugar
0.2g
Fiber
291.8mg
Sodium
1.4g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
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