Purslane, Snacks, Salads

Purslane appetizer salad

Ingredients

  • Purslane 1.5 kg
  • garlic 1 (approx. 5 cloves) pcs.
  • vinegar (apple) 5 tbsp. l.
  • salt - to taste 0.5 tbsp. l.

Cooking

Step 1

Rinse purslane thoroughly. Separate thick stems.

Step 2

Boil water in a saucepan, add salt. First, boil thick stems for 3-4 minutes, then add the rest. Boil for another 3 minutes. Throw in a colander.

Step 3

Prepare the dressing. Finely chop 5 garlic cloves. Add salt and vinegar. Fill with purslane, mix. Put in the fridge for a couple of hours to marinate a little.

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