the cool thing about purslane is it’s a succulent! while most lettuce greens you eat are delicate and thin, this one is thicker, crispy, lemony and slightly salty. they are a very different texture than other edible greens. and while it is considered a weed, purslane is the highest source of omega-3 fatty acids amongst leafy vegetables.
it can be sautéd, stewed or used as a substitution for spinach, but it makes an amazing salad because of it’s fresh taste and texture. i’ve mixed it here with roasted corn because it is one of my favorite summer foods, radish for a crisp bit of spiciness and dill because, besides being a flavor i always enjoy, it never fails lighten up any dish.
purslane and roasted corn salad
2 ears of corn
4 radishes
1/2 c chopped red onion
2 c purslane leaves
creamy dill dressing
2 tbsp vegannaise
2 tbsp lemon juice
1/2 tsp salt
1 tsp dried dill (or 1 tbsp fresh)
roast the corn any way you’d like. i did it right on the stove over my gas burners, but you could do it on a grill or in an oven too.
then cut the kernels off into a large bowl. chop the radishes and onion and add those in too.
rinse and pull of the leaves of the purslane. the stems are edible but they are so thick i don’t like to use them in a salad. mix all the ingredients together for the dressing, pour over the veggies, and toss.
this would be a great recipe for a summer barbecue, as it’s light and you can roast the corn right there on the grill!
yields 4 servings
roasted corn and purslane salad with a creamy dill dressing
the cool thing about purslane is it’s a succulent! while most lettuce greens you eat are delicate and thin, this one is thicker, crispy, lemony and slightly salty. they are a very different texture than other edible greens. and while it is considered a weed, purslane is the highest source of omega-3 fatty acids amongst leafy vegetables.
it can be sautéd, stewed or used as a substitution for spinach, but it makes an amazing salad because of it’s fresh taste and texture. i’ve mixed it here with roasted corn because it is one of my favorite summer foods, radish for a crisp bit of spiciness and dill because, besides being a flavor i always enjoy, it never fails lighten up any dish.
purslane and roasted corn salad
2 ears of corn
4 radishes
1/2 c chopped red onion
2 c purslane leaves
creamy dill dressing
2 tbsp vegannaise
2 tbsp lemon juice
1/2 tsp salt
1 tsp dried dill (or 1 tbsp fresh)
roast the corn any way you’d like. i did it right on the stove over my gas burners, but you could do it on a grill or in an oven too.
then cut the kernels off into a large bowl. chop the radishes and onion and add those in too.
rinse and pull of the leaves of the purslane. the stems are edible but they are so thick i don’t like to use them in a salad. mix all the ingredients together for the dressing, pour over the veggies, and toss.
this would be a great recipe for a summer barbecue, as it’s light and you can roast the corn right there on the grill!
yields 4 servings