Recipe: Purslane salad with sesame seeds
Salads with aromatic herbs
July 03, 2013
 Green purslane was born spontaneously in this empty container, and I harvested many broad and fleshy leaves.
With some magenta spreen and toasted sesame seeds I prepared a quick and tasty salad.
Purslane salad with sesame seeds
Ingredients
1 cup purslane leaves
1 cup magenta spreen or other green (arugula, corn salad, lettuce ...)
1 tablespoon sesame seeds
olive oil
balsamic vinegar
Directions
Toast the sesame seeds for a few minutes.
Mix the purslane and magenta spreen. Drizzle with olive oil, balsamic vinegar and toasted sesame seeds.
Two years ago: Pesto ideas
Four years ago: Chili peppers are growing
Five years ago: The first Jalapeño
 This goes to Deb from Kahakai Kitchen who's hosting the weekly event Souper Sundays (now Soup, Salad and Sammie Sundays).
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