Purslane Salad with Cherries and Feta

Purslane Salad With Cherries and Feta
Purslane Salad With Cherries and Feta

Recently spied in the New York Times June 25, 2013 issue, Martha Shulman offers up this salad using purslane — how timely! The recipe serves 4 as a side.

1 generous bunch purslane, thick stems cut away (12 oz., about 4 c), washed and dried, or 1 bag mâche
1 Tbsp chopped fresh mint
16 cherries, pitted and quartered
12 kalamata olives, pitted and coarsely chopped
1 Tbsp sherry vinegar
1 Tbsp fresh lemon juice
1 tsp balsamic vinegar
1 small garlic clove, puréed Salt
¼ cup extra virgin olive oil
Freshly ground pepper
1 to 2 oz. feta, crumbled

Toss together the purslane, 2 teaspoons of the mint, the cherries and the olives in a salad bowl, or in a large bowl if you prefer to serve this on a platter.

Whisk together the vinegars, lemon juice, garlic, salt, olive oil and pepper. Toss with the salad. If desired, transfer to a platter. Sprinkle the feta and remaining mint over the top, and serve.

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