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Purslane Salad
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Description
A doctored up purslane salad with corn, red onion, tomatoes and hard-boiled eggs. Who knew weeds could be so delicious?
Ingredients
- 2 cups Purslane Leaves, Picked From The Stem
- ½ cups Fresh Corn Kernels, Raw Or Cooked
- ½ cups Red Onion, Thinly Sliced
- 2 whole Eggs, Hard Boiled And Roughly Chopped
- 1 whole Large Tomato, Diced
- ¼ teaspoons Sea Salt
- ½ teaspoons Freshly Ground Pepper
- 1 Tablespoon Hazelnut Oil (or Other Favorite Finishing Oil)
Preparation
Combine all of the vegetables in a bowl. Sprinkle with salt and pepper and toss.
Drizzle in the olive oil and toss again. Serve!
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kgsoutherncomfort on 10.26.2011
You are the first person I’ve heard of that eats purslane besides me and my mother. I have a large pot of it that I will move inside this winter as part of my indoor “salad garden”. Thanks for sharing this recipe and helping enlighten others!