Glasswort is a coastal Atlantic vegetable harvested in spring, naturally crunchy with a subtle briny edge. Here it pairs with crisp white endives and candied peppers in a Japanese-style vinaigrette spiked with wasabi and rapeseed oil.

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Ingredients for 4 servings

servings

Japanese vinaigrette.

  1. You often hesitate to mix salads, yet try this one and you'll tell me (smiles).
  2. 10.5 oz (300 g) of young glasswort without skeletons
  3. 2 tightly closed and very white endives
  4. 1.75 oz (50 g) of candied peppers cut into strips
  5. vinaigrette
  6. 2 tablespoons of rice vinegar
  7. 1/2 teaspoon of wasabi (paste)
  8. just a pinch of salt
  9. 2 tablespoons of rapeseed oil