Purslane salad with flax chive dressing

POSTED ON June 12, 2010

purslane salad

When I arrived home from a trip to Blooming Hill Farm last weekend, my bags were full of a lovely assortment of late spring produce: spinach, sorrel, green garlic, red scallions, thyme, strawberries and a pot of lavender. I was finding it hard to put the vegetables away as I wanted to admire them, looking so delicious with their fresh, lush greens still intact. Some covered in moist earth, all full of life.

blooming hill farm

spring vegetables

After a few photos and nibbles, I nestled them comfortably, but very snugly into the drawers of the refrigerator where they stayed until the next day.

Since this is the first time I had purslane on hand this year, I was eager to use it along with those freshly dug carrots and sweet baby turnips. I pondered the possibilities all day and ended up with this extremely simple but special salad. From the time I washed the vegetables to the moment I sat down to enjoy a bowl was only 10 minutes!

purslane

Purslane is another little known super food and one of the best sources of omega-3 fatty acids, containing even higher amounts than some fish oils. It is actually a succulent weed that grows everywhere, making it one of the more accessible super foods. Purslane is high in iron, calcium, magnesium and vitamin A, B6 and C. Its flavor is lemony with a slight peppery kick when eaten raw, but it can also be sautéed or added to soups and stews.

prepping veg

cooling vegetables

dressing

Late spring purslane salad with flax chive dressing

5 baby turnips, cut in ¼’s

5 radishes, cut in ¼’s

5 baby carrots, cut in half lengthways

10 sugar snap peas, trimmed

2 large handfuls purslane

Dressing

2 tablespoons flax oil

Juice of half a lemon

½ teaspoon tamari or shoyu, or more to taste

Black pepper

6 chives chopped
Place turnips and radishes in the basket of a steamer and steam 2 minutes. Add sugar snaps and steam 1 minute more. Remove from heat and spread out on a platter to cool.

Wash purslane and remove roots and large stems, break into bite size pieces and drain well. Toss with cooled vegetables.

To make the dressing whisk everything together and drizzle over salad.

Serves 2.

POSTED IN Gluten free, Salads