A very interesting taste.
My new Turkish supermarket had a huge crate of green veggie bundles between parsley and green beans. All stuff had German signs hanging from above with the name and price. This crate had non.
The guys were still filling the shelves with fresh produce. They open at 8 AM and I was the first customer of the day at 8:08. The Boss told me he spotted that crate in the early morning at Frankfurt whole sale market but forgot the name. It took me a couple of seconds to identify the greens. Summer variaty of purslane. I only buy the finer winter ones during winter months. He told an other guy to write the German name on the sign before they start to forget it again.
Here in German cuisine this veg is almost forgotten. But there are lots of recipes on Turkish websites. One of them was the inspiration for my salad.
If you may not know summer purslane, it tasts a bit earthy like red beets and sorrel. It is very healthy and the summer type even has Omega3 fatty acids and lots of vitamin C.
A while after you have eaten the raw purslane you will feel the Oxal acid on your teeth. That is the same feeling when you have eaten rhubarb or sorrel.
Recipe for 1:
1 bundle of purslane, 2 tbsp vinegar
2 tomatoes, 1/2 cucumber, 1 spring onion, 3 tbsp nuts ( use walnuts if you have some) I used cashews.
Feta cheese or Buffalo Mozzarella
Dressing:
2 tbsp pomegranate syrup, 1/2 lemon, 1 tsp agave syrup, 4 tbsp olive oil, salt
Take all the leaves off the stems. They are too hard to eat raw. Put them in a bowl with cold water and add the vinegar. Let them sit a couple of minutes, then wash and dry.
Cut into small strips but keep 3 or 4 pieces whole for decoration. Put the salad together and top with the dressing.
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