Purslane salad. I have lots of wonderful wild purslane growing in my garden, and apart from adding it to salads, it is extremely useful in keeping the weeds down! Although purslane is rarely seen on our own tables today, this pretty herb has a long and interesting history. English medieval cooks and gardeners loved purslane; in fact, it is often known as the "Elizabethan Salad Herb" in the UK, as it was.
Purslane - Healthy Medieval Salad Ingredient.
Purslane leaves are also rich in vitamins and minerals.
Another advantage of purslane is that the leaves can be eaten raw or cooked.
You can cook Purslane salad using 6 ingredients and 2 steps. Here is how you achieve it.
Ingredients of Purslane salad
- Prepare 32 oz of yoghurt.
- You need 1/2 teaspoon of salt.
- You need 3 tablespoon of fresh lemon juice and some zest.
- Prepare 2 of minced garlic.
- You need 2 cups of Just the leaves of purslane.
- It's 1 tablespoon of olive oil.
The taste of purslane is also worth mentioning. Purslane Salad is considered as either starter or meze at the restaurants. To make this delicious salad, you just need purslane leaves, yogurt, garlic and olive oil. Purslane leaves are very fragile and the most vitamin rich part is located at its leaves.
Purslane salad instructions
- Wash your purslane very good and soak them for hour using 1 tablespoon salt then wash few times they hold a lot of soil.
- Chop roughly about 2 cups add all ingredients let it set for hour enjoy 😉.
Purslane makes a great picnic salad because it's relatively sturdy, and can be dressed beforehand. —linzarella. 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. This is a delicious salad and gets an extra fork for the fact that purslane grows like crazy in my garden and is a completely free vegetable. It tastes light and lemony flavor that is good tossed.