Ingredients with Measurements:
- 2 cups of purslane leaves, washed and chopped
- 1 large cucumber, peeled and sliced
- 1/4 cup of red onion, thinly sliced
- 1/4 cup of fresh mint leaves, chopped
- 1/4 cup of crumbled feta cheese
- 1/4 cup of toasted pine nuts
For the Dressing:
- 1/4 cup of extra-virgin olive oil
- 2 tablespoons of red wine vinegar
- 1 tablespoon of honey
- 1/2 teaspoon of Dijon mustard
- Salt and pepper to taste
Special Equipment Needed:
- None
Step-by-Step Instructions:
1. In a large bowl, combine the purslane, cucumber, red onion, and mint leaves.
2. In a small bowl, whisk together the olive oil, red wine vinegar, honey, Dijon mustard, salt, and pepper.
3. Pour the dressing over the salad and toss to combine.
4. Sprinkle the feta cheese and pine nuts over the top of the salad.
5. Serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: None
Temperature:
- Serve at room temperature
Serving size:
- This recipe serves 4 people
Nutritional information:
- Calories: 220
- Fat: 18g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 5g
Substitutions for ingredients:
- Instead of purslane, you can use arugula or spinach.
- Instead of pine nuts, you can use sliced almonds or walnuts.
- Instead of feta cheese, you can use goat cheese or blue cheese.
Variations:
- Add sliced cherry tomatoes or diced bell peppers for extra color and flavor.
- Use lemon juice instead of red wine vinegar for a brighter flavor.
- Add grilled chicken or shrimp for a heartier salad.
Tips and Tricks:
- To make the salad ahead of time, prepare the dressing and store it separately from the salad ingredients. Toss the salad with the dressing just before serving.
- Toast the pine nuts in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until golden brown.
Storage Instructions:
- Store any leftover salad in an airtight container in the refrigerator for up to 2 days.
Reheating Instructions:
- None
Presentation Ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with extra mint leaves or a sprinkle of paprika.
Garnishes:
- Mint leaves
- Paprika
Pairings:
- This salad pairs well with grilled meats or fish.
Suggested Side Dishes:
- Grilled vegetables
- Roasted potatoes
Troubleshooting Advice:
- If the salad is too tart, add a little more honey to the dressing.
- If the salad is too dry, add a little more olive oil to the dressing.
Food Safety Advice:
- Make sure to wash the purslane and cucumber thoroughly before using them in the salad.
Food History:
- Purslane is a leafy green vegetable that has been used in Mediterranean and Middle Eastern cuisine for centuries.
Flavor Profiles:
- This salad is fresh and bright, with a mix of tangy, sweet, and savory flavors.
Serving Suggestions:
- Serve this salad as a light lunch or as a side dish with grilled meats or fish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
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Taste: Refreshing, Tangy, Crisp, Herbal, Tart