Recipe: Green purslane salad with oregano
Salads with aromatic herbs
August 26, 2008
 Garden or Green Purslane self-seeds in my pots every year. It's a weed, it dies in autumn and emerges in May, growing really fast. I'm always glad to see it again, and its fleshy leaves have been the main ingredient of a different recipe every year.
Like many other weeds, it was used in the past: it's an ingredient of arab recipes like fattoush or fatoush (a lebanese salad), and appears also in european traditional dishes.
Harvesting and washing the leaves may take some time, but try this simple salad recipe, and you'll say it was worth it.
Green purslane salad with oregano
Ingredients
1 cup green purslane leaves
aromatic vinegar
olive oil
fresh oreganon flowers
Directions
Wash the green purslane leaves.
Season with aromatic vinegar, olive oil, salt and fresh oreganon flowers.
 A similar recipe:
Green purslane salad with eggs
This goes to Katie from Thyme for Cooking who's hosting Weekend Herb Blogging.
This event was started by Kalyn from Kalyn's Kitchen.
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