Name: Purslane and Citrus Salad
Yield: Serves 4
Ingredients: 3 tablespoons olive oil; 1 tablespoon lemon juice; 1 navel orange; ⅓ cup tightly packed peppermint or spearmint leaves; Optional: 1 small green chilli, seeded; ¼ teaspoon kosher salt; ½ pound purslane (without roots); 1 very small red onion; 1 very small grapefruit

Preparation info

Serves
4

Difficulty
Easy

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

About

Tart and cleansing, this unusual salad makes double use of purslane: as pureed dressing and as salad green. The dressing is bright pistachio, thick, and flecked with crunchy bits. The fat little leaves, slightly slippery, provide colorful contrast to the citrus slices.

Ingredients

½ pound purslane (without roots)
⅓ cup tightly packed peppermint or spearmint leaves

Starter
Vegan
Gluten-free

Method

Rinse purslane. Cut off and discard any heavy stems. Cut remainder into bite-size sprigs (about 1 quart, using cultivated purslane). Place 1 cup in food processor container, with mint,

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