Recipe: Salad of Glasswort and Sliced Almonds

Name: Salade de passes-pierre et amandes effilées
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 4 portions
Ingredients: Salade de passes-pierre pour 4 personnes :300 g de passes-pierre ou salicornes *juste triées et passées a l'eau12 radis roses de jardin lavés et émincés50 g d'amandes effilées8 cl d'huile d'olives5 cl vinaigre de riz ou de cidreun peu de wasabi

By chef patrick ★ ★ ★ ★ ★ 5/5 (1 reviews) Starters

Prep 5 min

Cook 5 min

Total 10 min

Servings 4 serv.

Salad of glasswort and sliced almonds with thinly sliced pink radishes and a hint of wasabi

Ingredients for 4 servings

Glasswort salad for 4 people:
300 g of glasswort or samphire *just sorted and rinsed
12 pink garden radishes washed and thinly sliced
50 g sliced almonds
8 cl olive oil
5 cl rice vinegar or cider vinegar
a little wasabi

Step-by-step directions

1- In a frying pan pour your olive oil, when it is slightly warm, add your almonds and sauté them without burning them,
then drain them quickly in a strainer placed over a bowl (keep the rendered oil).

2- Pour this oil into your frying pan, add a little wasabi, stir with a whisk then reheat and add your glasswort and radish slices, just do 2 turns in the pan and remove from heat.

3- Then add some of your almonds, your vinegar and stir, then arrange harmoniously on your plates with the rest of the toasted almonds on top.
This starter can be eaten warm or cold.
*Choose the time at the very beginning of harvesting when the glasswort or samphire are not yet woody.
If you don't have wasabi, season with a little Espelette chili powder.

Radis Salicornes Algues Passes-pierres