Young Marsh Samphire and Radish Salad with Nasturtium and Hollyhock delicate and flavorful

Name: Young Marsh Samphire and Radish Salad with Nasturtium and Hollyhock
Prep time: 10 min
Total time: 70 min
Yield: 4 servings
Cuisine: French
Ingredients: 7 oz (200 g) young marsh samphire, rinsed and cut in half; 10 garden radishes, trimmed and sliced into fairly thick rounds; 1 tablespoon cider vinegar; 2 tablespoons organic rapeseed oil; Nasturtium leaves and hollyhock petals; A little fine sea salt and Timut pepper, if possible

A recipe by Michelin-starred Chef Patrick Asfaux 5/5 (1 review)

Young Marsh Samphire and Radish Salad with Nasturtium and Hollyhock, quick and easy — Photo : Aftouch-cuisine

Prep 10 min

Rest 1h

Total 1h10

Servings 4 serv.

Here is my delightful salad of young marsh samphire, radishes, nasturtium, and hollyhock petals. The essence of regional cooking is that each dish reflects what the land produces. In our case, young marsh samphire, garden radishes, nasturtium leaves, and hollyhock flowers.

Ingredients for 4 servings

Adjust for

servings

7 oz (200 g) young marsh samphire, rinsed and cut in half
10 garden radishes, trimmed and sliced into fairly thick rounds
1 tablespoon cider vinegar
2 tablespoons organic rapeseed oil
Nasturtium leaves and hollyhock petals
A little fine sea salt and Timut pepper, if possible

Step-by-step recipe

1 Prepare your vinaigrette with the vinegar, oil, salt, and pepper.

2 Add your marsh samphire, the radish slices, and a few chopped nasturtium leaves, mix well. Cover and let marinate for one hour in the fridge.

3 Arrange on your four plates with care, then place your hollyhock petals around. We tested this recipe with a rare white wine made from Viognier, Chardonnay, and Comté from the excellent Baldès at Clos Triguedina.

Chef Patrick's Comment

You can prepare everything the day before and mix it with the vinaigrette only the next day, and perhaps add a few slices of smoked trout as well. What's curious is that around me in Charente-Maritime, even though hollyhocks grow everywhere, nobody seems to know that everything on them is edible: the petals, the young stems, the buds, and even the roots which can be made into infusions.