A light and refreshing meze made by blending boiled purslane with garlic, olive oil and walnuts. Balanced with lemon, purslane salad offers a vegetable-forward option at meze tables.
Remove the tough stems of the purslane, wash its leaves and thin stems, blanch in boiling water for 1-2 minutes, then transfer immediately to cold water.
Drain the blanched purslane well in a colander and gently squeeze out the excess water with your hands.
Mix the purslane with crushed garlic, olive oil, lemon juice, and salt.
Transfer the salad to a serving plate and serve at room temperature, sprinkled with chopped walnuts on top.
Important: Plunging the purslane into cold water right after boiling both preserves its color and prevents it from becoming too soft. Allergen: contains nuts (walnut). The salad should be eaten within 1 day, as it may release water if kept longer.
If you add the garlic lightly crushed instead of raw, you achieve a more balanced harmony with the purslane's slightly sour taste.
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