Description
Salad with jade (Portulaca). Very delicate and original, seasonal salad. Purslane grows many country houses now as a weed. Someone had planted it for the experiment, and now doesn't know how to get rid of, someone got the seeds from neighbors, but now many grows it is unpretentious and delicious garden plants. And what to do with him, many just can not imagine. And it can be eaten in salads, pickling, frying, do it Korean style, add to green soup or soup etc. etc. Here's a salad you can eat very often, it is not boring.
Ingredients
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Olive oil
3 tsp
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Honey
1 tsp
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Lemon juice
2 tsp
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Salt
1 pinch
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Tomato
1 piece
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Cheese
100 g
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Olives
12 piece
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Purslane
2 handful
Cooking
Mix all ingredients for filling. First oil, then honey, then lemon juice, then the mustard. For lovers of spicy notes, you can add a bit of dry garlic and freshly ground black pepper. To knock until smooth. To postpone.
Wash the leaves of purslane (jade) in a large bowl with water so that the sand sank to the bottom of the bowl. Then drain in a colander.
Cut tomato.
Olives cut into rings.
Cheese or cheese to cut cubes of 3-5 mm by 3-5 mm Or as you like.
To enjoy all the ingredients.
Pour into a large salad bowl all ingredients, add dressing and akkuratno mix all the ingredients. Purslane is very delicate, therefore, intensive mixing is not desirable.
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