Winter Purslane Salads with Apples and Walnuts

Winter Purslane Salads with Apples and Walnuts

Winter Purslane is a coastal plant that grows abundantly in North America, most notably in Canada, Alaska, and parts of the United States. Winter Purslane has been introduced into Europe sometime in the 18th century, and has also made its way to most traditional European cuisine. It is a ready source of Vitamin C, and has been used to counteract scurvy by miners during the California Gold Rush. It can be boiled or fried, but most prefer to eat them fresh as the main ingredient of salad.



500 grams fresh winter purslane
200 grams romaine lettuce
½ cup walnuts
2 apples, cored and sliced
1 cup extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
1 cup
salt to taste
pepper to taste


In a bowl, mix the olive oil and lemon juice. Season with salt and pepper and then whisk vigorously until silky smooth, set aside.
Wash the winter purslane and romaine lettuce thoroughly. Place in a salad bowl then add the walnuts and apple. Toss well to mix the ingredients evenly. Drizzle with the vinaigrette then sprinkle with Parmesan cheese. Serve as an appetizer or as a first course of a meal.