Purslane and parsley salad from Gourmet Magazine, August 2008 (page 107) by Ian Knauer

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rutabaga on August 10, 2015

    Technically, I didn't "follow" this recipe; I came across it when looking for ideas to use purslane, glanced at the ingredient list and thought, "I can do that!". My salad was a mix of chopped purslane and parsley with halved cherry tomatoes, dressed with olive oil and moscatell vinegar. It's a vibrant combination, very quick to throw together, and a nice change of pace from lettuce-based salads.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.