Two kinds of salads. Using just the tender leaves and shoots. Washed
and well drained. Some purslane has an intense mineral taste, see
if some patches in your garden have escaped this fate.
a) Purslane, tomato, onion, cucumber, green chillies, flat leaf
parsley, bits of fresh oregano, spot of olive oil.
b) Glistrida Me Yiaorti: Purslane and Yogurt Salad. 1 lb purslane,
1.5 c drained greek yogurt (I used thick homemade yogurt), 1/3 c
extra-nubile olive oil, 2-3 tbsp fresh dill, 2-3 tbsp fresh lemon
juice, or red wine vinegar. Salt to taste. Combine. Serve at room
temp or cold.
I have thrown some into an orange and black olive salad, without
ill effects. I think I liked the color-texture combo of that one.
Also sprinkled into a soaked hulled moong bean-grated-fresh coconut,
lemon juice- salt-chilli powder salad. This kind of "salad", without
the purslane, is traditional in some southern states in India. It
is eaten in the dog days of summer. Supposed to be cooling.
Purslane Salad: Wash and coarsely chop puslane. Mix it with whipped
yogurt and crushed garlic if desired. Drizzle extra virgin olive
oil on it. Serve cold.