Salad for breakfast?! Oh, yes. We had this purslane salad with breakfast. You may have noticed that we really enjoy vegetables as a summer counterpoint to eggs and toast.
Purslane is available in New York City right now. Tender, but tough, it is actually a succulent. It really stands up to, and compliments, all types of acid. Toss gently with lemon juice, a little rice wine vinegar, a drizzle of olive oil, diced and seeded tomatoes, salt and plenty of pepper. Enjoy a lemony, robust salad high in omega-3 fatty acids–a great source for those who don’t eat fish.
[…] and your favorite summer fruits. We are fond of this purslane salad with cherries and peaches, and this one with cherry tomatoes. Or, try giving your purslane a quick pickle. Share this:Share Tags: […]