Purslane Meyer Lemon And Pear Salad With Makrut Lime Vinaigrette Food

PURSLANE SALAD WITH MUSHROOMS, WALNUTS AND OLIVES

Purslane Salad With Mushrooms, Walnuts and Olives image

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.

Provided by Martha Rose Shulman

Categories easy, quick, salads and dressings

Time 5m

Yield Serves six

Number Of Ingredients 13

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

Steps:

Combine the purslane, mushrooms, celery, celery leaves, walnuts, olives and feta in a large salad bowl.
Whisk together the vinegar, lemon juice, garlic, salt, olive oil and pepper. Toss with the salad and serve.

Nutrition Facts : @context http, Calories 139, UnsaturatedFat 11 grams, Carbohydrate 3 grams, Fat 14 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 178 milligrams, Sugar 1 gram

PURSLANE AND PARSLEY SALAD

Purslane and Parsley Salad image

Provided by Ian Knauer

Categories Salad Leafy Green No-Cook Picnic Quick & Easy Back to School Dinner Lunch Healthy Parsley Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 6

Ingredients

3 tablespoons olive oil
1 tablespoon fresh lemon juice
1 tablespoon finely chopped shallot
1/2 pound cherry tomatoes (preferably assorted heirloom varieties), halved or quartered if large
6 cups packed tender purslane sprigs and leaves (from a 1-pound bunch)
4 cups packed flat-leaf parsley leaves (from 2 large bunches)

Steps:

Whisk together oil, lemon juice, shallot, and 1/4 teaspoon each of salt and pepper in a large bowl.
Add tomatoes, purslane, and parsley, gently tossing to coat.

JASMINE RICE CRACKER

Jasmine Rice Cracker image

The rice grains puff slightly during frying, making these crackers wonderfully light and crunchy. They are also a great alternative to croutons on soups.

Provided by Laurent Gras

Categories Bread Rice Bake Quick & Easy Fall Gourmet

Yield Makes about 24

Number Of Ingredients 7

Ingredients

1 1/2 cups jasmine rice
2 1/2 cups water
1 teaspoon table salt
6 cups grapeseed or vegetable oil
Fleur de sel to taste
Special Equipment
a deep-fat thermometer

Steps:

Wash rice in 3 or 4 changes of cold water in a large bowl, then drain well in a large sieve and transfer to a 2- to 3-quart heavy saucepan. Add 2 1/2 cups water and table salt and boil, uncovered, without stirring, until steam holes appear on surface of rice and grains on top appear dry, about 8 minutes. Reduce heat to as low as possible, then cover pan with a tight-fitting lid and cook 15 minutes more.
Remove pan from heat and let stand, covered, 5 minutes, then fluff rice with a fork. Transfer to a bowl and cool to warm.
Put oven rack in middle position and preheat oven to 350°F. Lightly oil a 13- by 9- by 2-inch metal baking pan.
Press rice evenly into baking pan with lightly oiled hands. Put pan in oven and reduce oven temperature to 250°F. Bake rice until dry, about 3 hours. Cool completely in pan on a rack, then break into 2- to 3-inch pieces.
Heat oil in a deep 4- to 5-quart heavy pot over moderately high heat until it registers 350°F on thermometer. Fry pieces of rice in batches of 4 to 6, turning over once, until pale golden, about 2 minutes. (Return oil to 350°F between batches.) Transfer with a slotted spoon to paper towels to drain and season with fleur de sel.

PEAR VINAIGRETTE

Pear Vinaigrette image

This is a light and lovely salad dressing that lends itself well to a simple and elegant salad. I love to use it on a salad of butter lettuce, arugula, goat cheese, and caramelized pecans - simply delicious!

Provided by Jill Tall

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes

Time 10m

Yield 12

Number Of Ingredients 8

Ingredients

1 ripe pear - peeled, cored, and chopped
½ cup white wine
1 clove garlic, chopped
2 teaspoons Dijon mustard
¼ cup white balsamic vinegar
1 teaspoon ground black pepper
¼ teaspoon sea salt
½ cup olive oil

Steps:

Blend the pear, white wine, garlic, Dijon mustard, white balsamic vinegar, black pepper, and sea salt in a blender until well combined; drizzle the olive oil into the mixture in a thin, steady stream while continuing to blend. Blend a few seconds longer until the salad dressing is thick and creamy.

Nutrition Facts : Calories 101.1 calories, Carbohydrate 3.6 g, Fat 9 g, Fiber 0.5 g, Protein 0.1 g, SaturatedFat 1.2 g, Sodium 59.7 mg, Sugar 2.2 g

WILD PURSLANE SALAD WITH OLIVE OIL AND LEMON DRESSING

Wild Purslane Salad With Olive Oil and Lemon Dressing image

I have lots of wonderful wild purslane growing in my garden, and apart from adding it to salads, it is extremely useful in keeping the weeds down! Although purslane is rarely seen on our own tables today, this pretty herb has a long and interesting history. English medieval cooks and gardeners loved purslane; in fact, it is often known as the "Elizabethan Salad Herb" in the UK, as it was extremely popular as a form of greenery during that era. I absolutely love it in salads and remember eating it in Cyprus when I lived there - my Turkish Cypriot friends picked it from wasteland where the local Turkish word is Semizotu. It is thought that the genus name, Portulaca, is from the Latin porto and laca meaning 'milk carrier' in reference to its milky sap. The species name oleracea is Latin and means 'potherb'. Native to Persia and India, it was introduced into Europe by Arabs in the 15th century as a salad herb. Purslane makes an excellent edible ground cover and in many countries, it is cultivated as a vegetable, though many unknowingly consider it a weed. It was once believed to offer protection from evil spirits. Purslane is very nutritious and is rich in Vitamin C and alpha linolenic acid (one of the Omega-3 fatty acids).which the body converts into the essential fatty acids known as EPA: almost 3 percent of purslane by weight consists of alpha-, beta-, and gamma-carotene and lutein. Not only is it easy to grow purslane in your home garden, it is hard to keep it from overrunning other plants. When the plants are young, they make a tart but succulent addition to salads with just a little washing and dicing. After the plants are mature, they are best parboiled in salted water for 1-2 minutes before adding them to salads. In New Mexican cuisine, purslane is known as verdolagas, and is commonly fried with onions, added to pinto beans, or used as a herb in potato salads.

Provided by French Tart

Categories Salad Dressings

Time 5m

Yield 2-4 serving(s)

Number Of Ingredients 6

Ingredients

purslane (A large bunch, about 4 cups)
1 red onion, peeled and finely diced
1 tomatoes, finely diced
1 lemon, juice of
4 -5 tablespoons olive oil
1/2 teaspoon salt

Steps:

Make the dressing by mixing the lemon juice, olive oil and salt together - I put mine in a jam jar and shake it up! Adjust seasonings to personal taste.
Thoroughly rinse the purslane and remove the small fleshy leaves in clusters (the stems are easily broken with your finger and thumbnail). Rinse the purslane and pat dry. Add the diced onion and tomato and with your hands mix everything together. (Remove any roots that may still be attached.).
Add the dressing and again, mix well - so that all the leaves are coated, as well as the diced onions and tomatoes.
Serve alongside grilled meat and fish, cheese and charcuterie or just as a light salad with rustic bread.

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Purslane Meyer Lemon And Pear Salad With Makrut Lime Vinaigrette Food

PURSLANE SALAD WITH MUSHROOMS, WALNUTS AND OLIVES

PURSLANE AND PARSLEY SALAD

JASMINE RICE CRACKER

The rice grains puff slightly during frying, making these crackers wonderfully light and crunchy. They are also a great alternative to croutons on soups.

PEAR VINAIGRETTE

This is a light and lovely salad dressing that lends itself well to a simple and elegant salad. I love to use it on a salad of butter lettuce, arugula, goat cheese, and caramelized pecans - simply delicious!

WILD PURSLANE SALAD WITH OLIVE OIL AND LEMON DRESSING

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