Purslane Salad with Baby Greens and Cabbage
- SERVINGS: 4 TO 6
Here's a refreshing salad that will stretch a couple of cups of young leaves to feed six. Purslane is also wonderful on its own, simply dressed with garlic and olive oil.
- 1/2 small green cabbage (3/4 pound), cored and finely shredded
- 3/4 pound young purslane
- 2 cups baby greens or mesclun
- 4 medium scallions, white part only, thinly sliced and separated into rings
- 1 large cucumberpeeled, seeded and cut into 1/2-inch dice
- 2 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons fresh lemon juice
- Salt and freshly ground pepper
- 1/4 cup small mint leaves
- Soak the cabbage in salted cold water for 30 minutes. Drain and spin dry in a salad spinner. Trim the purslane down, leaving only the small sprigs and leaves; you should have about 2 cups. Wash well and spin dry. Toss the cabbage and purslane with the mesclun, scallions and cucumber.
- In a large bowl, whisk the oil with the lemon juice and season with salt and pepper. Add the salad and toss to coat. Garnish with the mint and serve.
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Congratulations to Mei Lin, winner of Top Chef Season 12.