Purslane, tomato and sumac salad

Yield: 1 servings

Measure 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

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@...


Recipe by: John Ash

Converted by MM_Buster v2.0l.

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