Simple Purslane Salad

Purslane is only simple if you don't have to clean it. Keep that in mind and this is a simple recipe for a tasty salad
Contributor
Simple Purslane Salad

Arthur Bovino

Simple Purslane Salad

A few slices of tomato, a nice Dijon mustard-based vinaigrette, about 30 minutes of cleaning the purslane over and over in the salad spinner (I can't stress how much dirt these things pick up if you're plucking them from the soil by the root), and cutting the roots off, and presto: a delicious, lemony, salad with crunch-bursty texture.

2
Servings
221
Calories Per Serving
Deliver Ingredients

Ingredients

For the dressing

  • 3 Tablespoons Extra-virgin olive oil
  • 2 Tablespoons White vinegar
  • Pinch of Kosher salt
  • Pinch of Freshly ground black pepper
  • 1 Teaspoon Dijon mustard

For the salad

  • 1 Bunch of purslane
  • 1 Tomato, sliced in 8 pieces

Directions

For the dressing

Whisk olive oil and vinegar until they emulsify. Add salt, pepper, and mustard. Whisk. Adjust seasoning. 

Dress the purslane and tomato separately then combine.

For the salad

Clean the purslane religiously. If you're buying it from the store or the farmers market, lose your religion just a little. Either way, cut off the roots, and with any stems that seem a bit too thick, remove the leaves. Clean and slice your tomato, then keep to the side.

Nutritional Facts

Total Fat
23g
33%
Saturated Fat
20g
83%
Cholesterol
9mg
3%
Protein
3g
7%
Vitamin A, RAE
1µg
0%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
2mg
0%
Choline, total
1mg
0%
Folate, total
2µg
1%
Iron, Fe
1mg
6%
Phosphorus, P
1mg
0%
Sodium, Na
93mg
6%
Water
2g
0%

Simple Shopping Tip

Purchase ingredients that can be used in a variety of dishes in bulk, in order to minimize waste and save money.

Simple Cooking Tip

Do all your prep in advance, and use three bowls: one for all your ingredients, one for all your prep, and one for all your refuse. Staying organized can help you put out meals faster.