Wednesday, May 18, 2011

Purslane Salad with Garlic-Yogurt Dressing (Semizotu Salatası)

Writer's Note: Most American cooks do not know about purslane, and American farmers often treat it as a weed to be eradicated. But according to Michael Pollan, author of In Defense of Food and The Omnivore's Dilemma, it is one of the two most nutritious greens in the world (the other being lamb's quarter). I searched high and low for purslane until I located it at the Hollywood Farmer's Market. It's likely to pop up at markets and specialty food stores as it becomes more popular. This is a traditional salad made from purslane in Turkey. It is also lovely cooked with onions and olive oil as a spinach replacement.  Purslane is a rather delicate green so be gentle with it and cook it within 2-3 days.

Ingredients:

2 large bunches purslane
3-4 garlic cloves, peeled
2-3 cups yogurt
5-6 tbsp. olive oil
1/3 teaspoon salt and salt to taste

Directions:

Using a mortar and pestle, mash the garlic cloves and 1/3 teaspoon salt to a fine paste. This is an excellent way to work out your daily aggressions in a productive fashion. There should be no chunks of garlic left in the paste. Whisk the garlic paste and yogurt together to make the dressing for the purslane. Wash the purslane carefully and pull off the individual leaves from the stalks. Mix the dressing with the purslane leaves, drizzle olive oil over it, season to taste with salt, and serve.  You can decorate the salad with black olives or a few sprigs of dill.


1 comment:

  1. Okey artık çok keyifli çünkü okey keyfinize özelde sohbet ve müzik keyfi ekledik.

    Okeyat okey salonlarında Okey Oyna ve sohbet et ücretlik bedava.

    Sohbetkur arkadaşlarınla eğlen 4 kişi toplan eşli veya herkes tek okey oyna

    Canlı Okey burada ücretsiz hemen okeye bağlan ve oyun başlasın.

    Ayrıca alternatif eğlence portallarımızda eğlenmeye başla

    ReplyDelete