Purslane and Cucumber Salad
Created by Gourmet Magazine 2004Serves: 4 – 6
Course: Salad
Season(s): Summer, Fall
Ingredients
- 1 lemon
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons olive oil
- 2 1/2 pounds cucumbers, peeled, halved lengthwise, seeded, and cut into 1/4-inch dice (2 1/3 cups)
- 1 cup finely chopped red onion (1 small) or 1 cup chopped scallions (about 5)
- 1 cup coarsely chopped purslane
- 1 cup finely chopped fresh flat-leaf parsley (from 1 large bunch)
- 1/2 cup finely chopped fresh mint
Instructions
Cut peel, including all white pith, from lemon with a sharp paring knife. Working over a bowl, cut segments from half of lemon free from membranes and transfer segments to a cutting board, then squeeze juice from membranes and remaining 1/2 lemon into bowl. Transfer 2 tablespoons juice to a large bowl, then finely chop segments and add to measured juice. Add salt, pepper, and oil, whisking to combine, then stir in remaining ingredients.How do you #eatdowntoearth?
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