Wild Purslane Salad
with Olive Oil
and Lemon Dressing
- Large bunch of fresh purslane
- 1 red onion, peeled and finely diced
- 1 tomato, finely diced
1 lemon, juice of4 to 5 tablespoons olive oil1/4 teaspoon saltfreshly ground black pepper
Make the dressing by mixing the lemon juice, olive oil, salt and pepper together – I put mine in a jam jar and shake it up! Adjust seasonings to personal taste.
Thoroughly rinse the purslane and remove the small fleshy leaves in clusters (the stems are easily broken with your finger and thumbnail). Rinse the purslane and pat dry. Place the purslane on an attractive serving plate or in a salad bowl and add the diced onion and tomato; gently mix everything together. (Remove any roots that may still be attached)
Pour over the dressing and gently mix it all together, so that all the leaves are coated as well as the diced onions and tomatoes.
Serve alongside grilled meat or fish, cheese, omelettes, charcuterie or just as a light salad lunch with artisan rustic bread.