Purslane Salad with Cherries and Feta
Purslane is nutrient-dense, with lots of omega-3s. The olives are optional, but their saltiness plays well with the sweetness of the cherries. This salad can be assembled and refrigerated for several hours before tossing with the dressing.
1 generous bunch purslane, thick stems cut away (12 ounces, about 4 cups), washed and dried, or 1 bag mache
1 tablespoon chopped fresh mint
16 Bing cherries, pitted and quartered
12 kalamata olives, pitted and coarsely chopped
1 tablespoon sherry vinegar
1 teaspoon balsamic vinegar
1 tablespoon fresh lemon juice
1 small garlic clove, pureed
¼ cup extra-virgin olive oil
freshly ground pepper
1 – 2 ounces feta, crumbled
- Toss together the purslane or mache, 2 teaspoons of the mint, the cherries, and the olives in a salad bowl.
- Whisk together the vinegars, lemon juice, garlic, olive oil, salt, and pepper. Toss with the salad. If desired, transfer to a platter.
- Sprinkle the feta and remaining mint over the top and serve.
- 1 large bunch purslane or 1 bag mache
- fresh mint
- 16 Bing cherries
- 12 kalamata olives
- sherry vinegar
- balsamic vinegar
- extra-virgin olive oil
- 1 – 2 ounces feta
Sue Smith, Certified Health Counselor, Prime Health Style