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.