Purslane Salad With Mushrooms, Walnuts and Olives

5.0(40)

One of the things I like best about these greens is that they’re good cooked or uncooked. The leaves of dandelions and amaranth are quite tough, so if they are to be used in a salad, they should be cut in very thin ribbons, or chiffonade. Cooking diminishes their bitterness and gives endives a velvety texture that I love. This crunchy salad is about as high in omega-3 fats as a salad can be.

by Martha Rose Shulman

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Easy, Quick

Servings

Serves six

Total time

5 min

Calories / serving

172 kcal

Ingredients (13)

serves

1 generous bunch purslane, thick stems cut away (about 4 cups), washed and dried
6 medium-size cremini or white mushrooms, wiped clean, trimmed and slicedmushroom
1/3 cup thinly sliced celery (from the heart of the celery)celery
1 tablespoon minced celery leavescelery
1/4 cup broken walnutswalnut
12 kalamata olives, pitted and halved (optional)kalamata-olives
1/4 cup crumbled feta (1 ounce)
1 tablespoon red wine vinegar, white wine vinegar, or sherry vinegarred-wine-vinegar
1 tablespoon fresh lemon juicelemon-juice
1 garlic clove, green shoot removed, minced or pureedgarlic
Salt to tastesalt
1/3 cup olive oilolive-oil
freshly ground pepperpepper

Instructions (2 steps)

01Combine the purslane, mushrooms, celery, celery leaves, walnuts, olives and feta in a large salad bowl.
02

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Rich recipe — supports nutrition-aware planning.