Serving
(click to enlarge)

Cucumber & Purslane Salad
California

Serves:
Effort:
Sched:
DoAhead:  
4 salad  
*
15 min  
Yes

A pleasant variation from the usual salad ingredients. You can make it Asian style by replacing the olive oil with 1/2 T sugar.



1
4
8
4
3
1/4
1/2
1/4
#
oz
oz
t
T
c
t
t
Cucumbers (1)
Purslane (2)
Tiny Tomatoes
Sesame Seeds
Olive Oil ExtV.
Rice Vinegar
Salt
Pepper
  1. Cut CUCUMBERS in half lengthwise, then thin crosswise (see Note-1).
  2. Strip leaves from PURSLANE, then cut thin (green) parts of stems thin diagonally.
  3. Slice TOMATOES diagonally, crosswise or into wedges depending on size and your preference.
  4. Dry roast SESAME SEEDS until golden.
  5. Mix together ALL Items.
  6. Refrigerate until ready to serve..
NOTES:
  1. Cucumbers:   Persian or other varieties that don't need to be peeled or seeded (Japanese, European, English, Kirbys) are preferable. If all you have is the regular waxed green blimps, peel them, cut lengthwise into quarters, seed them and slice thin.
  2. Purslane:   Weight given is for leaves and usable stem after preparation. Purslane varies a lot so an unprepared weight would be unpredictable. For details see our Purslane page.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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