Purslane Salad With Mushrooms, Walnuts and Olives

Name: Purslane Salad With Mushrooms, Walnuts and Olives
Total time: 5 min
Yield: Serves six
Ingredients: 1 generous bunch purslane, thick stems cut away (about 4 cups), washed and dried; 6 medium-size cremini or white mushrooms, wiped clean, trimmed and sliced; 1/3 cup thinly sliced celery (from the heart of the celery); 1 tablespoon minced celery leaves; 1/4 cup broken walnuts; 12 kalamata olives, pitted and halved (optional); 1/4 cup crumbled feta (1 ounce); 1 tablespoon red wine vinegar, white wine vinegar, or sherry vinegar; 1 tablespoon fresh lemon juice; 1 garlic clove, green shoot removed, minced or pureed; Salt to taste; 1/3 cup olive oil; freshly ground pepper

By Martha Rose Shulman

Total Time: 5 minutes
Rating: 5(33)
Comments: Read comments

One of the things I like best about these greens is that they’re good cooked or uncooked. The leaves of dandelions and amaranth are quite tough, so if they are to be used in a salad, they should be cut in very thin ribbons, or chiffonade. Cooking diminishes their bitterness and gives endives a velvety texture that I love. This crunchy salad is about as high in omega-3 fats as a salad can be.

Featured in: Just Dont Call Them Weeds

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Ingredients

Yield:Serves six

For the Purslane Salad With Mushrooms, Walnuts and Olives

1generous bunch purslane, thick stems cut away (about 4 cups), washed and dried
6medium-size cremini or white mushrooms, wiped clean, trimmed and sliced
⅓cup thinly sliced celery (from the heart of the celery)
1tablespoon minced celery leaves
¼cup broken walnuts
12kalamata olives, pitted and halved (optional)
¼cup crumbled feta (1 ounce)
1tablespoon red wine vinegar, white wine vinegar, or sherry vinegar
1tablespoon fresh lemon juice
1garlic clove, green shoot removed, minced or pureed
Salt to taste
⅓cup olive oil
freshly ground pepper

Ingredient Substitution Guide

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Preparation

For the Purslane Salad With Mushrooms, Walnuts and Olives
1. Step 1
  Combine the purslane, mushrooms, celery, celery leaves, walnuts, olives and feta in a large salad bowl.
2. Step 2
  Whisk together the vinegar, lemon juice, garlic, salt, olive oil and pepper. Toss with the salad and serve.

Tip

Advance preparation: This salad can be assembled and refrigerated for several hours. Toss just before serving. Leftovers won’t get too soggy, due to the succulent nature of the purslane.Martha Rose Shulman can be reached at martha-rose-shulman.com.

Ratings

5 out of 5

33 user ratings

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Comments

Banu C.5 years ago

left out the vinegar and doubled on the lemon juice. did a quick stir fry of the mushrooms in a little bit of olive oil to bring out their flavor. also added the walnuts to the pan to warm them up a bit assembled as follows, purslane bed, mushroom and walnut mixture with crumbled feta and broken kalamatas on top.

peterthejustokay1 year ago

Added cut - boiled harusame instead of celery. Served with trader Joe rice-stuffed dolmas.

michellef4 years ago

Does anyone know where to buy purslane in the NY area? I was in Mexico where I ate it quite a bit - very delicious! I checked Whole Foods but no luck.

Lexi Prochnicki3 years ago

The best way to find purslane is to forage it.... it is quite prevalent at least where we live in the DC area.

Banu C.5 years ago

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