• Salicornia (1 c; washed well)
  • Water (1.5lt)
  • Fresh lemon juice (1/2 lemon)
  • Olive oil (1/4 cup)
  • Salt (1 tsp)

Cook salicornia in boiling water until leaves are easy to separate from stems. Drain and cool in a colander. Remove leaves from stems, and discard stems. Dress with oil and lemon juice, and serve.

  • Consume within 2 days. If you like, add minced garlic to dressing or serve with yogurt and crushed garlic.

  • To preserve the salicornia's green colour, some people rinse the leaves with cold water after boiling or add baking soda to the water. These practices adversely affect the flavour; we do not recommend them.