Purslane salad from Mediterranean Harvest: Vegetarian Recipes for Everyone from the World's Healthiest Cuisine by Martha Rose Shulman

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Notes about this recipe

  • westminstr on August 05, 2013

    This was the best way yet that I've found to enjoy this green. Purslane leaves are picked from the large stems (I left the small stems in) and mixed with a small cucumber, diced, and chopped kalamata olives. A viniagrette is made with lemon juice, red wine vinegar, crushed garlic, a bit of olive brine, s&p and olive oil. The ratio of olive oil to acid is quite low (3 tb acid to 1/2 cup of oil) and the dressing tasted off to me when tested on a leaf prior to tossing with the salad. However, once mixed with the purslane -- which is itself quite tart -- it was perfect. I had about twice as much dressing as I needed, though, so I'd make a half recipe of the dressing next time.

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