 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Although purslane is a vegetable I tried when I was younger, I was rather indifferent about it and since leaving home I never bothered to buy it again. I decided that it was time to give it a second chance and I must say that I regret that I hadn’t tried it again all these years. Read more . I will definitely buy it over and over again not only because it is healthy but also because it is very tasty. Ingredients:
* 3 medium potatoes, boiled with the skin and peeled |
* 1 large tomato, chopped |
* 1 cup of purslane, torn |
* 2 small cucumbers— with skin, chopped |
* 1 medium red onion, thinly sliced |
* 1 spoonful of capers |
* 1/2 beetroot, chopped |
* a few sprigs of parsley, finely copped |
* 3 gherkins, chopped |
* salt |
salad dressing |
* 1/2 cup extra-virgin olive oil |
* 3 tablespoons red wine vinegar |
* 1 teaspoon thyme honey |
* salt and pepper to taste |
* 1/2 teaspoon of oregano |
Directions:
1. For Salad
2. Wash the purslane thoroughly. I had the purslane washed when I prepared the purslane pesto and reserved the top parts for the salad.
3. Boil the potatoes with the skin and peel while hot and cut into small pieces.
4. Chop the parsley, tomato, cucumber and onion. (I peeled the tomato as my husband has problem digesting the skin).
5. Add remaining ingredients (capers, gherkins and beetroot). A few weeks ago, I had some beetroots, which I boiled with the skin, I peeled them, cut them into slices and preserved them in a jar with vinegar.
6. Prepare the dressing, toss all the ingredients together in a salad bowl and serve.
7. You may find more information about purslane here:
8. /2008/07/purslane-salad-and-tzatziki.html
|
|