Author Notes
Although many cultures are unfamiliar with this weed, Purslane is a staple vegetable in Turkish Cuisine. Stews, salads and mezes are very popular dishes made with purslane. It is very rich in omega 3 fatty acids , vitamin E C and many minerals. A quick salad recipe with those fleshy succulent leaves will make this veg one of your favorites... —Gamze Mutfakta (Piper Nigrum)
Ingredients
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1 bunch
purslane
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1
red onion
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1
red pepper
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3-4
gerkins
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6-8
black olives
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1 tablespoon
corn kernels
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2-3 sprigs
dill
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1-2 tablespoons
pomegranate mollases
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1
lemon juice
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4-6 tablespoons
evoo
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salt
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Coriander & Nasturtium flowers
Directions
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Wash and remove the stems. Carefully dry the leaves, they are very fragile do not damage or bruise. (Use a salad spinner)
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Thinly slice the red onions,red pepper, tomato and gerkins.
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Whisk together oil, lemon juice, salt and pomegranate molasses in a large bowl.
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Combine everything together ,add olives, purslane, corn kernels and dill gently tossing to coat. Add the flowers on top and serve.
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