Purslane is such a scrumptious salad part, which has been a part of conventional cooking for eons. In reality, the primary time I attempted a basic purslane recipe was on the tiny Sicilian Island of Pantelleria—and it was divine. The earthy chunk of the foraged wild purslane plant, with native vine-ripened tomatoes, capers, and olives as a part of a salad was so rustic and easy, but completely particular. I’ve purslane rising in my backyard all spring and summer time, so I can forage it. However I may also discover it by the bunch at many farmers markets in California. In honor of Sicilian meals traditions, I created this straightforward, scrumptious purslane salad that jogs my memory of that very same salad I sampled years in the past, and it brings forth reminiscences of a heat, sun-drenched day on the Mediterranean. Let it mild up your desk too.
Wild purslane in a discipline in Monterrey, California.
What’s Purslane?
The widespread purslane plant repeatedly grows as a weed in most sunny places within the spring and summer time. You’ll find it in dwelling gardens, forests, and round farms. The small succulent leaves of this plant have a moist, barely minty taste that accents salads fantastically. You can also make numerous recent purslane recipes, corresponding to inexperienced salads, pasta salad, grain bowls, or smoothies. When you forage it, ensure that it’s from a “clear” supply—that it has not been sprayed with chemical compounds, nor visited by pets (if what I imply).
Purslane is scrumptious on this conventional vegan, gluten-free Mediterranean recipe for Sicilian Purslane Salad, which incorporates wild or foraged purslane, lettuce, cherry tomatoes, olives, capers, balsamic vinegar and olive oil.
2 cups assorted child lettuce leaves
1 small bunch purslane (about 2 cups)
1 cup cherry tomatoes, halved (or 1 giant tomato, sliced)
