In my weekly organic basket sat a beautiful bunch of purslane. I discovered this plant last year and really enjoyed its slightly tangy fresh taste. This time, it's going into a salad that we enjoyed very much. Be careful, do not consume ornamental purslane!
Cook the eggs for 9 minutes in boiling salted water. Transfer them to cold water.
Cut the stems of the purslane, wash them, and dry them by placing them between a few sheets of paper towels. Peel the shallot and slice it into rounds. Wash the parsley, dry it, and chop it finely.
Arrange the purslane on two plates. Place the slices of shallot on top. Cut the feta into small pieces. Distribute these small pieces over the purslane. Shell and cut the hard-boiled eggs into quarters, and place them on the salad.
Sprinkle with pine nuts and chopped parsley. Prepare the dressing. Mix the mustard with the orange juice. Gradually add the oil in a thin stream while mixing vigorously. Season with salt and pepper.
To finish, drizzle the plates with this dressing and serve immediately. For added color and flavor, you can toss in a small diced beet.
0 servings
2
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