Salade de Pourpier

Preparation info

    • Difficulty

      Easy

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

Pourpier, or in English Purslane, much valued in the old kitchen gardens, is a really delicious salad, much used in the south of France (in some other parts, less civilised, they give it to pigs); it has a thickish leaf and a reddish stalk. You only eat the tender leaves dressed with a plain dressing of oil, wine vinegar (one spoonful to two of oil), salt and pepper; a little finely chopped onion is an indispensable ingredient.