Tuesday, July 13, 2010

Sea asparagus salad

I spent Saturday morning at the most wonderful farmers market with my friends Allison and Janine. Stalls were abundant with fresh produce. There was huge bunches of bright colored beets, thousands of deep purple cherries, fresh green lettuces, aromatic herbs, plump garlic bulbs, tri-colored peppers and so much more beautiful produce. It was amazing and the best thing was that everything was so fresh. We wondered around the market picking up veggies and stopping  for the odd taste of homemade cheese and fresh fruit.

From the corner of my eye I saw a stall selling wild sea asparagus also known as samphire. I decided to buy one of the last remaining bags and try it with pan fried fish. Janine had told me all about white salmon that another vendor sold, so that got my taste buds going. Unfortunately there was no white salmon for sale but that didn't stop me from buying the samphire.

I had no idea how to cook the samphire so I asked the vendor  and he told me that I could pretty much do anything with it, from sauteeing it to steaming it. I trawled through the internet and decided to blanche the samphire and then dress it with olive oil and lemon juice. This would compliment the pan fried plaice (I was planning on serving) nicely. 

Sea Asparagus Salad (Serves 2)
1 Cup of Samphire
Olive Oil
Squeeze of lemon juice
Fresh cracked black pepper

Remove any tough stems from the samphire and wash thoroughly. Blanche for two to three minutes in simmering water. Strain. Drizzle with olive oil and lemon juice (to taste) and season with pepper. Serve immediately.

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