Purslane Salad

By • February 23, 2010 • 9 Comments



Author Notes: I used to work on a farm, and I 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.
linzarella

Food52 Review: If you have never tried purslane, one taste of linzarella’s Purslane salad will make you an enthusiast. Bright and bold, it is a symphony of flavors and textures – a bowlful of delicious bites. While the purslane and the acids keep the salad tart and crunchy, the melon (I recommend trying cantaloupe) provides a soft, sweet contrast and a shower of salty feta rounds everything out. Cucumber and radishes also add texture, and a secondary layer of sweet and bitter flavors. I love that while you build the salad, you are also building the dressing – sturdy purslane makes this possible without worry of wilting. Make this salad soon, and then make it again, as you will undoubtedly want to.
gingerroot

Serves 2

  • 1/4 cup red onion, thinly sliced
  • 1 lemon, zested and juiced
  • 1 tablespoon red wine vinegar
  • 1 bunch purslane, chopped, and thick portions of stems removed
  • 2 tablespoons olive oil
  • 2 tablespoons plain whole milk yogurt
  • pinches salt
  • pinches pepper
  • 1/2 cup feta cheese
  • 1/2 cucumber, chopped
  • 3/4 cups melon, cubed
  • 5 radishes, thinly sliced
  1. In a small bowl, combine the red onion, red wine vinegar, and lemon juice. Set aside to marinate for at least five minutes.
  2. 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.
Jump to Comments (9)

Comments (9) Questions (1)

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2 months ago Josie Marsh

Plenty of purslane in my garden, must try this!

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about 1 year ago carswell

Sounds like it has a similar flavour profile to sorrel - although a completely different texture.

I'm pretty sure I've got plenty of it trying to get a foothold in my pea gravel.

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over 1 year ago Ceege

Hi I am saving this salad recipe and want to try it ASAP. Sounds so good. I have no idea what purslane is and don't expect to be able to find it here in the mid-west supermarkets. (Since it is a weed, perhaps I should check my back yard LOL). What can I use to replace that "green".

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over 1 year ago linzarella

Purslane has a very distinctive flavor and texture—lemony and crunchy. This salad would still be good with any other green, like arugula or little gems or spinach, but it won't be the same thing.

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about 3 years ago gingerroot

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.

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about 3 years ago linzarella

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.

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about 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

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

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over 4 years ago bencolorado

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.

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over 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Sounds lovely. Funny...I was just wondering today what purslane is. Is it peppery like arugula or like watercress?