Purslane Salad With Mushrooms Walnuts And Olives Recipes

MUSHROOM STEAK SALAD WITH WALNUT VINAIGRETTE

When I want to serve a romantic dinner for my husband and me, I fix this elegant yet easy salad. I just add crusty French bread and a glass of wine. -Candace McMenamin, Lexington, South Carolina

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 2 servings.

Number Of Ingredients 10

Mushroom Steak Salad with Walnut Vinaigrette image

Steps:

In a large skillet over medium heat, cook steak in 1 tablespoon olive oil until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 4-6 minutes on each side. Remove from the skillet; let stand for 5 minutes before slicing., Meanwhile, in the same skillet, saute mushrooms until tender. In a small bowl, combine vinegar and thyme. Whisk in walnut oil and remaining olive oil. Stir in walnuts. , Divide salad greens and shallot between 2 serving bowls. Cut steak into slices. Top salads with steak and mushrooms. Drizzle with dressing; sprinkle with cheese.

Nutrition Facts : Calories 602 calories, Fat 48g fat (9g saturated fat), Cholesterol 75mg cholesterol, Sodium 151mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 4g fiber), Protein 31g protein.

Ingredients

8 ounces boneless beef sirloin steak (3/4 inch thick)
3 tablespoons olive oil, divided
1 cup each sliced fresh baby portobello, shiitake and button mushrooms
2 tablespoons balsamic vinegar
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
2 tablespoons walnut oil
2 tablespoons finely chopped walnuts
3 cups torn mixed salad greens
1 shallot, sliced
2 tablespoons crumbled goat cheese

WILD PURSLANE SALAD WITH OLIVE OIL AND LEMON DRESSING

I have lots of wonderful wild purslane growing in my garden, and apart from adding it to salads, it is extremely useful in keeping the weeds down! Although purslane is rarely seen on our own tables today, this pretty herb has a long and interesting history. English medieval cooks and gardeners loved purslane; in fact, it is often known as the "Elizabethan Salad Herb" in the UK, as it was extremely popular as a form of greenery during that era. I absolutely love it in salads and remember eating it in Cyprus when I lived there - my Turkish Cypriot friends picked it from wasteland where the local Turkish word is Semizotu. It is thought that the genus name, Portulaca, is from the Latin porto and laca meaning 'milk carrier' in reference to its milky sap. The species name oleracea is Latin and means 'potherb'. Native to Persia and India, it was introduced into Europe by Arabs in the 15th century as a salad herb. Purslane makes an excellent edible ground cover and in many countries, it is cultivated as a vegetable, though many unknowingly consider it a weed. It was once believed to offer protection from evil spirits. Purslane is very nutritious and is rich in Vitamin C and alpha linolenic acid (one of the Omega-3 fatty acids).which the body converts into the essential fatty acids known as EPA: almost 3 percent of purslane by weight consists of alpha-, beta-, and gamma-carotene and lutein. Not only is it easy to grow purslane in your home garden, it is hard to keep it from overrunning other plants. When the plants are young, they make a tart but succulent addition to salads with just a little washing and dicing. After the plants are mature, they are best parboiled in salted water for 1-2 minutes before adding them to salads. In New Mexican cuisine, purslane is known as verdolagas, and is commonly fried with onions, added to pinto beans, or used as a herb in potato salads.

Provided by French Tart

Categories Salad Dressings

Time 5m

Yield 2-4 serving(s)

Number Of Ingredients 6

Wild Purslane Salad With Olive Oil and Lemon Dressing image

Steps:

Make the dressing by mixing the lemon juice, olive oil and salt together - I put mine in a jam jar and shake it up! Adjust seasonings to personal taste.
Thoroughly rinse the purslane and remove the small fleshy leaves in clusters (the stems are easily broken with your finger and thumbnail). Rinse the purslane and pat dry. Add the diced onion and tomato and with your hands mix everything together. (Remove any roots that may still be attached.).
Add the dressing and again, mix well - so that all the leaves are coated, as well as the diced onions and tomatoes.
Serve alongside grilled meat and fish, cheese and charcuterie or just as a light salad with rustic bread.

Ingredients

purslane (A large bunch, about 4 cups)
1 red onion, peeled and finely diced
1 tomatoes, finely diced
1 lemon, juice of
4 -5 tablespoons olive oil
1/2 teaspoon salt

PURSLANE AND PARSLEY SALAD

Provided by Ian Knauer

Categories Salad Leafy Green No-Cook Picnic Quick & Easy Back to School Dinner Lunch Healthy Parsley Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 6

Purslane and Parsley Salad image

Steps:

Whisk together oil, lemon juice, shallot, and 1/4 teaspoon each of salt and pepper in a large bowl.
Add tomatoes, purslane, and parsley, gently tossing to coat.

Ingredients

3 tablespoons olive oil
1 tablespoon fresh lemon juice
1 tablespoon finely chopped shallot
1/2 pound cherry tomatoes (preferably assorted heirloom varieties), halved or quartered if large
6 cups packed tender purslane sprigs and leaves (from a 1-pound bunch)
4 cups packed flat-leaf parsley leaves (from 2 large bunches)

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