This is my version of PURSLANE SALAD.
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Yield: 2 servings

make the vinaigrette…

1 each small shallot (minced)
2 tbsp lemon juice
2 tbsp extra virgin olive oil
1 tsp sugar or honey
to taste salt and pepper

prepare and plate…

about 3 to 4 oz purslane (washed and trimmed)
2 each pearl tomatoes (sliced)
2 persian cucumbers (peeled and sliced)
as needed feta cheese, crumbled

Taste before serving. adjust the seasonings with salt and pepper if necessary.

Watch the video for directions.


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Please also share with us your cooking experiences. Remember that no matter how exactly measured our ingredients are, it will always be incomplete if it doesn’t have our love in it.

May God bless us all.

–Ryan Bergunio

Italian Afternoon by Twin Musicom is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/)
Artist: http://www.twinmusicom.org/


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