[Contributed by Megan Saynisch, from the Real Food Right Now series
This is a delicious simple recipe. You can routinely get Purslane (Verdolaga) at the Mexican store Frutas Y Vegetales La Reyna at 1300-1302 Beach Avenue/corner Westchester Ave (opposite The South of France Restaurant.
Look at this nutrition information:
https://www.specialtyproduce.com/produce/Verdolagas_Mexican_Parsley_9494.php
Look at this nutrition information:
https://www.specialtyproduce.com/produce/Verdolagas_Mexican_Parsley_9494.php
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Nutritional Value
Verdolagas is rich in potassium and magnesium and contains as much beta carotene as spinach. It also contains the omega three fatty acid known as alpha linolenic acid, which studies have shown can be helpful in lowering blood pressure and regulating cholesterol levels. Recent studies have also shown that Verdolagas contains a significant amount of melatonin as well.
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Ingredients
1 lb fingerling potatoes, or young potatoes.
1 cup purslane leaves
3/2/1 dressing with one lemon or lime (3tbsp balsamic, 2 tbsp dijon mustard, 1 tbsp maple syrup)
red onion cut up fine
either 1/2 teaspoon of piment d'espelette (alternatively, 1 heaping teaspoon of paprika powder and 1/4 tsp of cayenne pepper)
1-2 tsp of dill
salt and pepper to taste
1 cup purslane leaves
3/2/1 dressing with one lemon or lime (3tbsp balsamic, 2 tbsp dijon mustard, 1 tbsp maple syrup)
red onion cut up fine
either 1/2 teaspoon of piment d'espelette (alternatively, 1 heaping teaspoon of paprika powder and 1/4 tsp of cayenne pepper)
1-2 tsp of dill
salt and pepper to taste
Preparation
- boil the potatoes cut in small chunks
- pluck the leaves off the purslane and reserve the stems for another use ( like making your own veggie broth or soup)
- make the salad dressing
- mix
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