Members submit fav recipes to me, and occasionally I find one for people that helps first timers feel confident cooking a stewing hen or a slow cook roast, etc.
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Source: http://www.yogurtland.com/2006/06/21/purslane-salad/ (Entered by Ian Graham)
A cool mild tasting salad for easy meals.
1.5 – 2 cups purslane leaves (if tender, not only used the leaves, but also the thin stems)
1/2 medium onion, sliced thinly (less than a cup)
1 Tbs sumac
1/2 Tbs salt
2 medium tomatoes, cut in cubes to make about 1 cup
4 – 5 inches cucumber, cut in cubes (may want to discard the seeds if they are huge)
2 Tbs extra virgin olive oil
Step by Step Instructions
- Start by cleaning the purslane by discarding the rouind, pointy bits that might be still on the stem which is full of seeds, cut the stem in an inch long. Cut the tomato and cucumber in small cubes. Cut the onion in thin slices and mix with sumac & salt, using your hands squeeze those 3 ingredients together to release some juice of the onion. Mix with the rest of the ingredients and your salad is ready!
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