This is my version of PURSLANE SALAD.
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PURSLANE SALAD
Yield: 2 servings
make the vinaigrette…
1 each small shallot (minced)
2 tbsp lemon juice
2 tbsp extra virgin olive oil
1 tsp sugar or honey
to taste salt and pepper
prepare and plate…
about 3 to 4 oz purslane (washed and trimmed)
2 each pearl tomatoes (sliced)
2 persian cucumbers (peeled and sliced)
as needed feta cheese, crumbled
Note:
Taste before serving. adjust the seasonings with salt and pepper if necessary.
Watch the video for directions.
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May God bless us all.
–Ryan Bergunio
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source
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