This light, refreshing appetizer is made with blanched purslane tossed with garlic, olive oil, and walnuts. Balanced with lemon, it adds a vegetable-forward option to a meze spread.
Trim off the tough stems and wash the leaves and tender stems. Blanch in boiling water for 1–2 minutes, then immediately transfer to cold water.
Drain the blanched purslane thoroughly in a colander and gently squeeze out excess water by hand.
Mix the purslane with the crushed garlic, olive oil, lemon juice, and salt.
Transfer the salad to a serving plate, sprinkle with the chopped walnuts, and serve at room temperature.
Important: Transfer the purslane to cold water immediately after blanching to preserve its color and keep it from becoming too soft. Allergen: contains tree nuts (walnuts). Consume the salad within 1 day; it may release liquid if stored longer.
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