This is my version of PURSLANE SALAD.
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PURSLANE SALAD
Yield: 2 servings
make the vinaigrette...
1 each small shallot (minced)
2 tbsp lemon juice
2 tbsp extra virgin olive oil
1 tsp sugar or honey
to taste salt and pepper
prepare and plate...
about 3 to 4 oz purslane (washed and trimmed)
2 each pearl tomatoes (sliced)
2 persian cucumbers (peeled and sliced)
as needed feta cheese, crumbled
Note:
Taste before serving. adjust the seasonings with salt and pepper if necessary.
Watch the video for directions.
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--Ryan Bergunio
Italian Afternoon by Twin Musicom is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/)
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