Dandour- Wilted Purslane Salad
Try making this wilted purslane salad, and it will change your mind. You might even find yourself craving it every day. Not to worry—it's so easy to make. The hardest part is getting your hands on a bunch of lush and succulent purslane.
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Ingredients
- 1 bunch purslane 300 gram
- 1-2 clove garlic
- 2 tablespoon red wine vinegar
- 1-2 teaspoon salt
Instructions
Prep the Purslane:
- Wash the purslane thoroughly and remove any blemished leaves and stalks.
- Trim the bottom stems.
- Bring a pot of water to a boil and add salt.
- Submerge the purslane bunch into the boiling water.
- Use tongs to rotate the purslane for even blanching.
- Cook for 2-3 minutes until wilted but not mushy.
- Remove from the water and drain in a slotted colander.
- Reserve a few tablespoons of the cooking liquid.
Prepare the Dressing:
- Mince or press the garlic.
- Combine garlic, reserved cooking liquid, salt, and red wine vinegar. Whisk together.
Dress the Purslane:
- Plate the blanched purslane on a serving dish.
- Generously drizzle the dressing over the purslane.
- Toss to ensure the purslane is fully coated with the dressing.
Notes
Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
Nutrition
Calories: 4kcal | Carbohydrates: 0.02g | Protein: 0.003g | Fat: 0.3g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.2g | Sodium: 590mg | Potassium: 3mg | Vitamin C: 0.04mg | Calcium: 1mg | Iron: 0.04mg