Best 4 Purslane Salad With Mushrooms Walnuts And Olives Recipes
Purslane, a succulent plant with a slightly tangy flavor, takes center stage in this refreshing and nutritious salad. Its delicate leaves pair perfectly with earthy mushrooms, crunchy walnuts, and briny olives, creating a symphony of textures and flavors. Tossed in a zesty lemon-tahini dressing, this salad is a delightful blend of sweet, sour, and savory notes. It's also incredibly versatile, as you can easily swap out ingredients to suit your preferences or dietary needs. For a vegan option, omit the feta cheese and use a plant-based yogurt instead. If you're looking for a heartier meal, add some grilled chicken or tofu. And if you're short on time, feel free to use store-bought croutons instead of making your own. No matter how you choose to prepare it, this purslane salad is sure to be a hit.
**Additional Recipes Included in the Article:**
1. **Purslane and Roasted Vegetable Salad:** This salad features roasted vegetables such as eggplant, bell peppers, and zucchini, giving it a smoky and savory flavor profile.
2. **Purslane, Quinoa, and Feta Salad:** This salad combines the goodness of purslane with quinoa, feta cheese, and a tangy lemon-herb dressing. It's a great option for a light and healthy lunch or dinner.
3. **Purslane and Chickpea Salad:** This salad is packed with protein and fiber, thanks to the addition of chickpeas. It also has a delightful nutty flavor from the toasted walnuts and a zesty kick from the lemon-tahini dressing.
WILD PURSLANE SALAD WITH OLIVE OIL AND LEMON DRESSING
I have lots of wonderful wild purslane growing in my garden, and apart from adding it to salads, it is extremely useful in keeping the weeds down! Although purslane is rarely seen on our own tables today, this pretty herb has a long and interesting history. English medieval cooks and gardeners loved purslane; in fact, it is often known as the "Elizabethan Salad Herb" in the UK, as it was extremely popular as a form of greenery during that era. I absolutely love it in salads and remember eating it in Cyprus when I lived there - my Turkish Cypriot friends picked it from wasteland where the local Turkish word is Semizotu. It is thought that the genus name, Portulaca, is from the Latin porto and laca meaning 'milk carrier' in reference to its milky sap. The species name oleracea is Latin and means 'potherb'. Native to Persia and India, it was introduced into Europe by Arabs in the 15th century as a salad herb. Purslane makes an excellent edible ground cover and in many countries, it is cultivated as a vegetable, though many unknowingly consider it a weed. It was once believed to offer protection from evil spirits. Purslane is very nutritious and is rich in Vitamin C and alpha linolenic acid (one of the Omega-3 fatty acids).which the body converts into the essential fatty acids known as EPA: almost 3 percent of purslane by weight consists of alpha-, beta-, and gamma-carotene and lutein. Not only is it easy to grow purslane in your home garden, it is hard to keep it from overrunning other plants. When the plants are young, they make a tart but succulent addition to salads with just a little washing and dicing. After the plants are mature, they are best parboiled in salted water for 1-2 minutes before adding them to salads. In New Mexican cuisine, purslane is known as verdolagas, and is commonly fried with onions, added to pinto beans, or used as a herb in potato salads.
Provided by French Tart
Categories Salad Dressings
Time 5m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Make the dressing by mixing the lemon juice, olive oil and salt together - I put mine in a jam jar and shake it up! Adjust seasonings to personal taste.
- Thoroughly rinse the purslane and remove the small fleshy leaves in clusters (the stems are easily broken with your finger and thumbnail). Rinse the purslane and pat dry. Add the diced onion and tomato and with your hands mix everything together. (Remove any roots that may still be attached.).
- Add the dressing and again, mix well - so that all the leaves are coated, as well as the diced onions and tomatoes.
- Serve alongside grilled meat and fish, cheese and charcuterie or just as a light salad with rustic bread.
MUSHROOM STEAK SALAD WITH WALNUT VINAIGRETTE
When I want to serve a romantic dinner for my husband and me, I fix this elegant yet easy salad. I just add crusty French bread and a glass of wine. -Candace McMenamin, Lexington, South Carolina
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a large skillet over medium heat, cook steak in 1 tablespoon olive oil until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 4-6 minutes on each side. Remove from the skillet; let stand for 5 minutes before slicing., Meanwhile, in the same skillet, saute mushrooms until tender. In a small bowl, combine vinegar and thyme. Whisk in walnut oil and remaining olive oil. Stir in walnuts. , Divide salad greens and shallot between 2 serving bowls. Cut steak into slices. Top salads with steak and mushrooms. Drizzle with dressing; sprinkle with cheese.
Nutrition Facts : Calories 602 calories, Fat 48g fat (9g saturated fat), Cholesterol 75mg cholesterol, Sodium 151mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 4g fiber), Protein 31g protein.
PURSLANE AND PARSLEY SALAD
Provided by Ian Knauer
Categories Salad Leafy Green No-Cook Picnic Quick & Easy Back to School Dinner Lunch Healthy Parsley Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Whisk together oil, lemon juice, shallot, and 1/4 teaspoon each of salt and pepper in a large bowl.
- Add tomatoes, purslane, and parsley, gently tossing to coat.
SIMPLE MARINATED MUSHROOM SALAD
Dorothy Pritchett of Wills Point, Texas shares this tart medley that puts mushrooms in the spotlight. The salad is well-coated with a vinaigrette made with Dijon mustard, vinegar and herbs.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the first six ingredients. Gradually whisk in oil until blended. Add the mushrooms, tomatoes and olives; toss to coat. Cover and refrigerate for 2 hours. Serve in a lettuce-lined bowl.
Nutrition Facts : Calories 176 calories, Fat 16g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 497mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein.
Tips:
- Choose tender purslane with small leaves and stems. Avoid plants that are wilted or have large, tough leaves.
- Wash purslane thoroughly to remove any dirt or grit. You can use a salad spinner to dry the leaves quickly.
- Purslane can be eaten raw or cooked. If you are eating it raw, be sure to add a dressing or marinade to help balance out the slightly sour flavor.
- Purslane is a good source of omega-3 fatty acids, vitamin C, and antioxidants. It is also a low-calorie food that can be enjoyed as part of a healthy diet.
- Purslane can be used in a variety of dishes, including salads, soups, stews, and stir-fries. It can also be used as a garnish or added to smoothies.
Conclusion:
Purslane is a versatile and nutritious plant that can be enjoyed in many different ways. It is a good source of omega-3 fatty acids, vitamin C, and antioxidants. It is also a low-calorie food that can be enjoyed as part of a healthy diet. Whether you are looking for a new salad green, a healthy addition to your favorite soup or stew, or a unique garnish for your next dish, purslane is a great option. So next time you see purslane at the farmers market or grocery store, be sure to give it a try!
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