Purslane Salad With Lemon-Shallot Dressing
serves 2-4
This is a light spring salad - and has the bonus of packing a huge dolop of Omega-3's. Purslane has more of this essential fatty acid than any other leafy vegetable.
1 small shallot, minced
1 tablespoon lemon juice
2 tablespoons olive oil
4 cups purslane leaves and tender stems
prep: 10 minutes
total: 15 minutes
small bowl
large bowl
1. Mince the shallot and put it in a small bowl. Season it generously with salt and pepper, and stir in the lemon juice. Let these ingredients sit together for 10 minutes to mellow the shallot. Drizzle in the olive oil, while constantly whisking until the dressing emulsifies.
2. Meanwhile, rinse and dry the purslane. Trim and discard the large stems. In a large bowl, toss the purslane leaves and tender stems with the dressing. If you'd like the purslane to be tenderer, let it sit with the dressing for 20 minutes.
2. Meanwhile, rinse and dry the purslane. Trim and discard the large stems. In a large bowl, toss the purslane leaves and tender stems with the dressing. If you'd like the purslane to be tenderer, let it sit with the dressing for 20 minutes.
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