Best 3 Purslane And Parsley Salad Recipes

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Purslane and parsley salad is a delightful dish that combines the unique textures and flavors of two common garden herbs. Purslane, with its succulent leaves and slightly tangy taste, provides a refreshing contrast to the more peppery flavor of parsley. This salad is a great way to add a nutritious and flavorful side dish to your next meal, or as a light and healthy lunch option.

Check out the recipes below so you can choose the best recipe for yourself!

PURSLANE AND PARSLEY SALAD



Purslane and Parsley Salad image

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

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)

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.

PARSLEY AND ROMAINE SALAD



Parsley and Romaine Salad image

I sometimes use parsley as a salad green, adding the leaves whole or cutting them into chiffonade, as I do in this delicate salad. You can dress it with a vinaigrette, or with a simpler combination of 1 tablespoon lemon juice and 3 tablespoons extra virgin olive oil.

Provided by Martha Rose Shulman

Categories     salads and dressings, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 6

1 cup (tightly packed) flat-leaf parsley leaves
1 heart of romaine lettuce
1 tablespoon pine nuts, lightly toasted
4 thin slices stale or toasted baguette, rubbed with a cut clove of garlic and cut in small squares
1 tablespoon minced chives
1/4 cup dressing of your choice, like mustard vinaigrette or a simple lemon vinaigrette: 1 tablespoon lemon juice whisked together with 3 tablespoons extra virgin olive oil and salt to taste

Steps:

  • Take up a handful of the parsley and bunch it together, then slice into thin strips (chiffonade) by cutting across the bunch with a chef's knife. Repeat until all of the parsley is cut into chiffonade. Transfer to a salad bowl.
  • Stack the romaine leaves and cut crosswise into chiffonade. Add to the salad bowl. Add the pine nuts, baguette croutons and chives.
  • Just before serving, toss with the dressing.

Nutrition Facts : @context http, Calories 114, UnsaturatedFat 7 grams, Carbohydrate 6 grams, Fat 10 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 44 milligrams, Sugar 2 grams, TransFat 0 grams

PARSLEY SALAD ALA NIGELLA LAWSON



Parsley Salad Ala Nigella Lawson image

This very unusual salad is very pretty and unique. This may not be for everyone's taste buds, but is a pleasant change from the norm. I saw this prepared on the tv program "Nigella Bites." It would go well with Meditteranean or Middle Eastern style dishes and is a nice compliment to grilled chicken or fish. Be sure to only use fresh ingredients. I don't serve this as a side salad on its own, but rather, as a bed for salmon or other fish.

Provided by HeatherFeather

Categories     < 15 Mins

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

1 bunch flat-leaf Italian parsley
1/2 lemon, juice of, fresh
1 -2 tablespoon capers, packed in briny liquid, drained
1/2 small red onion, halved, thinly sliced (or other sweet onion)
extra virgin olive oil, to taste (high quality)
black pepper, freshly ground, to taste

Steps:

  • Place drained capers in a small bowl of cold water and let soak about 10 minutes.
  • Meanwhile, wash, stem, and drain parsley well.
  • Set parsley on a large plate or small platter in a big mound.
  • Slice as many red onion slivers as you like and sprinkle over the parsley.
  • Drain capers again and sprinkle over the salad.
  • Squeeze the juice of 1/2 a fresh lemon over the salad.
  • Drizzle with a spalsh of good quality extra virgin olive oil and a few grinds of black pepper.
  • No need to add any salt- the capers are salty enough.
  • Do not toss.
  • Wait 5 minutes, then serve.

Tips

  • Select the Freshest Ingredients: Use young purslane and parsley for the best flavor and texture. Look for vibrant green leaves that are tender and crisp.
  • Properly Wash the Greens: Rinse the purslane and parsley thoroughly under cold running water to remove any dirt or debris. Be gentle to avoid bruising the leaves.
  • Efficiently Remove Excess Moisture: After washing, use a salad spinner or gently pat the greens dry with a clean kitchen towel to remove excess moisture. This step prevents diluting the dressing.
  • Chop the Greens: Finely chop both the purslane and parsley. This allows them to blend well with the other ingredients and creates a more uniform texture in the salad.
  • Make a Simple Dressing: A simple vinaigrette dressing made with olive oil, lemon juice, salt, and pepper is a great option for this salad. You can also add a touch of Dijon mustard for extra flavor.
  • Add Additional Ingredients: Feel free to customize the salad by adding other ingredients such as crumbled feta cheese, toasted nuts, or sliced radishes. These additions will add flavor and texture to the dish.
  • Serve Immediately: Purslane and parsley salad is best enjoyed fresh. Serve it immediately after assembling to maintain its crisp texture and vibrant color.

Conclusion

Purslane and parsley salad is a delightful and nutritious dish that combines the unique flavors of these two greens. Its simplicity allows the natural flavors to shine through, making it a perfect side dish or light lunch option. With its vibrant color and refreshing taste, this salad is sure to impress your friends and family. So next time you're looking for a healthy and flavorful salad, give this purslane and parsley salad a try – you won't be disappointed!

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