Nutrition Facts
2 servings
2
Recipe for Purslane Salad, Feta, and Hard-Boiled Eggs, Orange Vinaigrette
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!
Ingredients
200 organic purslane (can be replaced by lamb's lettuce, but purslane is excellent and worth discovering)
1 organic shallot
80 organic feta cheese
2 large organic eggs
1 pine nuts
1 flat-leaf parsley organic
the juice of an organic orange
1 mustard
sunflower oil
salt pepper
Directions
1
Cook the eggs for 9 minutes in boiling salted water. Transfer them to cold water.
2
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.
3
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.
4
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.
5
To finish, drizzle the plates with this dressing and serve immediately. For added color and flavor, you can toss in a small diced beet.
Ingredients
Ingredients
200 organic purslane (can be replaced by lamb's lettuce, but purslane is excellent and worth discovering)
1 organic shallot
80 organic feta cheese
2 large organic eggs
1 pine nuts
1 flat-leaf parsley organic
the juice of an organic orange
1 mustard
sunflower oil
salt pepper
Directions
Directions
1
Cook the eggs for 9 minutes in boiling salted water. Transfer them to cold water.
2
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.
3
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.
4
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.
5
To finish, drizzle the plates with this dressing and serve immediately. For added color and flavor, you can toss in a small diced beet.
Notes
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TH 
EN