The primary time I attempted a purslane salad was on the tiny Sicilian Island of Pantelleria—and it was divine. The earthy chunk of the foraged wild greens, with native vine-ripened tomatoes, capers, and olives was so rustic and easy, but completely particular. Purslane often grows as a typical weed in most sunny gardens. I’ve it in my backyard, however my canines wish to “water it”! I may discover it by the bunch at farmers markets in California. The small succulent leaves have a moist, barely minty taste that accents salads superbly. In honor of Sicilian meals traditions, I created this simple, scrumptious purslane salad that jogs my memory of a heat, sun-drenched day on the Mediterranean. Let it mild up your desk too.
Use wild or cultivated purslane on this conventional plant-based (vegan), gluten-free) Mediterranean recipe for Sicilian Purslane Salad, which additionally contains lettuce, cherry tomatoes, olives, caper with balsamic vinegar and olive oil.
2 cups assorted child lettuce leaves
1 small bunch purslane (about 2 cups)
1 cup cherry tomatoes, halved (or 1 massive tomato, sliced)
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