Recipe: Indonesian-style purslane salad
Salads with aromatic herbs
June 17, 2011
Gado-gado is an indonesian salad, served with a dressing made with peanuts and lemon juice. I prepared a quick salad inspired by this recipe, using lettuce, fresh harvested purslane and sorrel.
 I used also an unusual ingredient for the dressing: onion shoots. They're delicate and fresh, and taste like shallots.
Indonesian-style purslane salad
Ingredients
For the Indonesian dressing:
shoots of 1 onion (or 1 shallot)
1 clove garlic
3 tbsp peanut butter
1 tbsp lemon juice
1 tbsp soy sauce
1 tbsp peanut oil
1 pinch of chili (optional)
a small head of lettuce
purslane, sorrel
1 carrot
 Directions
Mince the garlic and fry in peanut oil a few minutes.
Add sliced onion shoots, chili and cook.
Add peanut butter and three tablespoons of water. Mix well and cook a couple of minutes.
Remove from heat and add lemon juice and soy sauce. Let cool.
Prepare a salad with lettuce, purslane, sorrel, and a julienned carrot and season with the indonesian dressing.
A tip
Do you remember that I suggest you to not use sorrel stems in the sauce for the Chicken with Sorrel Sauce? I used them in this salad, and their tangy taste was perfect with the sweet indonesian dressing.
 Two years ago:
My first Numex Sunglo chilies
 This goes to Deb from Kahakai Kitchen who's hosting the weekly event Souper Sundays (now Soup, Salad and Sammie Sundays) and to My Kitchen, My World destination: Indonesia.
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