Recipe

Purslane Salad

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Photo by linzarella

This recipe was entered in the contest for Your Best Picnic Dish

This recipe was entered in the contest for Your Best Greens
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linzarella's Notes: I used to work on a farm, and spent a lot of time being annoyed at all the weeds. But not purslane -- we always harvested this weed for ourselves and used it for this really refreshing summer...
I used to work on a farm, and spent a lot of time being annoyed at all the weeds. But not purslane -- we always harvested this weed for ourselves and used it for this really refreshing summer salad. We varied it endlessly depending on what else we had on hand. Some especially memorable combinations were delicata squash + sheep's milk ricotta + pumpkin seeds + cucumber OR sliced nectarines + toasted pecans + proscuitto.

Purslane makes a great picnic salad because it's relatively sturdy, and can be dressed beforehand.

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Serves 2

1/4 cup red onion, thinly sliced Ask a question about this ingredient

1 lemon, zested and juiced Ask a question about this ingredient

1 tablespoon red wine vinegar Ask a question about this ingredient

1 bunch purslane, chopped, and thick portions of stems removed Ask a question about this ingredient

2 tablespoons olive oil Ask a question about this ingredient

2 tablespoons plain whole milk yogurt Ask a question about this ingredient

pinches salt Ask a question about this ingredient

pinches pepper Ask a question about this ingredient

1/2 cup feta cheese Ask a question about this ingredient

1/2 cucumber, chopped Ask a question about this ingredient

3/4 cups melon, cubed Ask a question about this ingredient

5 radishes, thinly sliced Ask a question about this ingredient

In a small bowl, combine the red onion, red wine vinegar, and lemon juice. Set aside to marinate for at least five minutes.
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Put the purslane in a large bowl and drizzle with olive oil and yogurt. Using tongs, distribute olive oil and yogurt evenly over the greens. Add salt, pepper, and lemon zest, and stir with tongs. Add red onions, vinegar, and lemon juice, stir with tongs, and add remaining ingredients.
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5 Comments on Purslane Salad

gingerroot added 11 months ago

Yum! Just last week I had a purslane-watercress-cilantro salad with wild sockeye salmon at one of my favorite restaurants. I love all the contrasting sour-salty-sweet flavors you have here.

linzarella added 11 months ago

Thanks! That watercress-cilantro combination sounds intriguing. And it hadn't occurred to me to serve fish with purslane, but now that I think about it, the citrusy flavor would be perfect with it, especially something rich and fatty like salmon.

hardlikearmour added 11 months ago

purslane was one of my dad's most hated weeds! If only he'd known it was edible and delicious. Your salad sounds lovely.

bencolorado added over 2 years ago

It's not peppery, it's more sour. It tastes like there's lemon squeezed on it, and it has a nice texture with some bite to it. Like a succulent plant.