Ingredients with Measurements:
- 4 cups of sea sandwort
- 1/2 cup of cherry tomatoes, halved
- 1/4 cup of red onion, thinly sliced
- 1/4 cup of feta cheese, crumbled
- 1/4 cup of pine nuts
- 1/4 cup of olive oil
- 2 tablespoons of lemon juice
- 1 teaspoon of honey
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. Rinse the sea sandwort under cold water and pat dry with a paper towel.
2. In a large bowl, combine the sea sandwort, cherry tomatoes, and red onion.
3. In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper to make the vinaigrette.
4. Drizzle the vinaigrette over the salad and toss to combine.
5. Sprinkle the crumbled feta cheese and pine nuts over the top of the salad.
6. Serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: None
Temperature:
- Serve chilled
Serving size:
- 4 servings
Nutritional information:
- Calories: 190
- Fat: 16g
- Carbohydrates: 8g
- Protein: 5g
Substitutions for ingredients:
- Sea sandwort can be substituted with arugula or baby spinach.
- Cherry tomatoes can be substituted with grape tomatoes or diced roma tomatoes.
- Red onion can be substituted with shallots or green onions.
- Feta cheese can be substituted with goat cheese or blue cheese.
- Pine nuts can be substituted with walnuts or almonds.
Variations:
- Add sliced avocado for a creamy texture.
- Add grilled chicken or shrimp for a protein boost.
- Add sliced strawberries for a sweet and tangy flavor.
Tips and tricks:
- Be sure to rinse the sea sandwort thoroughly to remove any sand or debris.
- Toast the pine nuts in a dry skillet over medium heat for a few minutes to enhance their flavor.
- Make the vinaigrette ahead of time and store it in the fridge until ready to use.
Storage instructions:
- Store any leftover salad in an airtight container in the fridge for up to 2 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with additional feta cheese and pine nuts.
Garnishes:
- Additional feta cheese and pine nuts.
Pairings:
- This salad pairs well with grilled fish or chicken.
Suggested side dishes:
- Serve with a side of garlic bread or roasted vegetables.
Troubleshooting advice:
- If the salad is too dry, add more vinaigrette or a drizzle of olive oil.
Food safety advice:
- Be sure to rinse the sea sandwort thoroughly to remove any sand or debris.
Food history:
- Sea sandwort is a type of succulent plant that grows along the coastlines of Europe and Asia.
Flavor profiles:
- Sea sandwort has a slightly salty and earthy flavor, while the lemon vinaigrette adds a tangy and sweet flavor.
Serving suggestions:
- Serve this salad as a light lunch or as a side dish for a summer barbecue.
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