A refreshing appetizer made with delicate sea beans from the Aegean coast, dressed simply with olive oil and lemon. Its lightly salty, tangy flavor and crisp texture make it a favorite starter alongside fish and raki.
Trim the tough stem ends from the sea beans and rinse them several times in plenty of water to remove sand and excess salt.
Blanch in boiling water for 2–3 minutes; overcooking will make them fibrous. Drain and immediately transfer to ice water to preserve their color.
Toss the drained sea beans with the minced garlic, olive oil, and lemon juice. Sprinkle with red pepper flakes if desired.
Once cooled, transfer to a serving plate, drizzle with a few more drops of olive oil, and serve.
Important: Sea beans are naturally salty, so do not add salt to the boiling water. This appetizer contains no major allergens. Caution: if overcooked, they become fibrous and tough. Do not cook them for longer than 2–3 minutes, and transfer them to ice water immediately.
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