Although a huge lover of purslane on its own, this is a ‘more’ than green’s salad bursting with layers and layers of flavours.
See how simple it is to create this great-tasting dish below and don’t forget that you can always print it.
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Here you can find more of my Salads.
Goat Cheese Salad
Servings: 8 People
Ingredients
- 4 bunches of wild Purslane , leaves and tender stems picked, or Watercress leaves
- 3 medium Beetroot , peeled and thinly sliced
- 6 Radishes , halved and sliced
- 150 g Goat Cheese , firm, thickly sliced and roughly chopped
- ¼ cup Walnuts , chopped
- 1 tbsp EVOO , Extra Virgin Olive Oil
- ½ tsp Fine Sea Salt
- ¼ tsp freshly ground Black Pepper
Vinaigrette
- 40 ml EVOO , Extra Virgin Olive Oil
- 40 ml Apple Cider Vinegar
- 1 tbsp Shallot , minced (optional)
Instructions
- Start by making the vinaigrette where we add in a bowl the shallots and the vinegar. Then slowly pour the oil while vigorously whisking for a nicely emulsified dressing.
- Take a large frying pan and place on medium heat. A minute later pour the oil, allow to warm and add the sliced beetroot. Gently fry for few minutes until showing signs of sweat. Remove from the pan and keep aside.
- Put in a large bowl the purslane along with the rest of the ingredients, pour the dressing and toss. Season with the salt and pepper.
