In this part of the world we are blessed with a short but sweet late spring burst of rijleh, a mild, sweet green I have always thought is a seductive combination of mâche and silky velvety coins. It grows wild in riverbeds around Jerusalem for about a month-long season just as summer rolls in. After some mucking about, it turns out our rijleh is actually Portulaca Oleradea, an exotic succulent, also known by its very 19th century nickname, purslane. For some reason, the very idea of a purslane salad strikes me as cool, with a Jane Austen twist. —nogaga
medium sized sweet potatoes, boiled chilled and cubed
medium to large potatoes, boiled chilled and cubed
large, organic white onion
small fennel, thinly sliced
if you have, snippets from half a bunch of fennel fronds
fresh thyme, purple flowers optional
thyme and corriander aioli
In This Recipe
Boil potatoes and sweet potatoes, with jackets on. When done, drain and chill. Cube the sweet potatoes and potatoes into largeish chunks.
Peel and cube the white onion. Place in small bowl and cover with boiling water, to temper its flavour, about ten minutes.
Mix all potatoes and onions adding the tablespoon of olive oil. Add purslane, fennel and aoili. Mix well.
Add snippets of fronds, fresh thyme and leave at room temperature for an hour before serving, if you can with a great dark stout. Enjoy!