Purslane, tomato and sumac salad
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Lightly-packed tender purslane sprigs |
| ½ | cup | Chopped spring onions or scallions |
| 1 | cup | Roasted; peeled,chopped yellow bell pepper |
| 1½ | cup | Cubed; seeded ripe tomatoes |
| 2 | tablespoons | Sumac powder |
| ½ | teaspoon | Seeded; minced serrano chile |
| 3 | tablespoons | Fresh lemon juice; or to taste |
| 3 | tablespoons | Extra-virgin olive oil |
| Kosher salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| === GARNISH === | ||
| Sliced roasted red and gold baby beets | ||
Directions
Wash the purslane and discard any tough stems or damaged leaves. Chop the onion and bell pepper and rinse in cold water. Place the onions and peppers in a bowl along with the purslane leaves, tomatoes, sumac, chile, lemon juice and olive oil. Gently mix and season with salt and pepper and garnish with the sliced roasted beets. This recipe yields ?? servings.
Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9733 broadcast 10-16-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
11-12-1996
Recipe by: John Ash
Converted by MM_Buster v2.0l.