Salicornia known as sea beans are a perfect recipe for salad. Mostly gathered along salt marshes, this plant is naturally salty and very crunchy. It can be bought in Seasons starting from March to September, depending on where you are, but early summer is the best time to play buy this veggie.
Most people don't like raw salicornia, and but most people preferred it to be boiled for 30 seconds, then shocked in ice water: This process removes some of the salt, and it gives the veggies that pretty jade color. You can either eat the sea beans as it is, or quickly stir-fry or pickle them.
- Prep Time - 15 mins
- Cook Time - 1 min
- Total Time - 16 mins
- Servings: 4 people
- 1 pound sea beans
- 1 large garlic clove, minced
- 3 tablespoons olive oil
- 1/2 teaspoon red pepper flakes
- 1/4 cup crumbled white cheese
- Bring a large pot of water to a boil and cook the sea beans for 1 minute. Transfer them to a bowl of ice water to cool. Let them rest a few minutes.
- Lay out a tea towel or other cloth towel. Pick through the sea beans to remove any stray bits of seaweed, and to remove any discolored bits or woody bottoms. Use only the top 2-5 inches of the plant.
- Lay the cleaned sea beans on the towel to dry.
Pat the sea beans dry and toss with everything but the lemon juice.
- Add lemon juice until the salad is as tangy as you like it. Serve cold or at room temperature. This will keep in the fridge for a couple days.