Purslane and Parsley Salad
Purslane is a plant that was once regarded as a weed that abundantly throughout the entire planet. Plenty of research has been devoted on how to get rid of it. But it has only just been discovered that they can be used for cooking and eating. Studies have shown that it is a good source of vitamins, minerals, and omega-3 fatty acid. Purslane has been likened to spinach and watercress, with a flavor that’s close to lemon. Its leaves and stems have a crisp and crunchy quality and is used fresh in salads.
500 grams purslane
250 grams parsley
500 grams cherry tomatoes
1 shallot, finely chopped
2-3 tablespoons extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
salt to taste
pepper to taste
Pour the olive oil and lemon juice into a large bowl and whisk. Gradually add the shallots while whisking. Season with salt and pepper then set aside.
Place the cherry purslane, cherry tomatoes, and the parsley into another bowl. Toss the salad until the ingredients arewell mixed. Drizzle the olive oil and lemon juice mixture on the salad. You may to choose to garnish the salad with a tiny amount of parmesan.