Purslane and beet salad
July 23, 2013 • Category: Salads
Purslane grows wild all over Lebanon and is a popular choice for a salad; not only is it part of the fattoush salad, but it is also dunked in yogurt, used as a stuffing for turnovers or in various simple salads such as this one.
The salad above contains wild zaatar as one of its ingredients (the long variety); it can be substituted with another herb (dill for example) or vegetable (how about green peas?)
- 2 cups purslane or any other green
- 1 cup beets, sliced or cut into matchsticks (previously roasted till tender)
- 1 cup wild zaatar or dill or green peas or fava beans
- 1 cup pomegranate arils
- Dressing: 1/2 cup olive oil, 1/4 cup lemon juice, 1 Tbsp pomegranate molasses, salt and black pepper. Mix right before adding to the salad and toss.
Combine all of the above ingredients, toss and serve.
14 Comments • Comments Feed
Una ensalada deliciosa ……saludos desde VIGO ESPAÑA .MARIMI
On July 23, 2013 at 7:26 am
Is purslane also called Methi? They look so much alike…the salad looks very beautiful.
Love the kittie photo…
On July 23, 2013 at 7:32 am
They have just started offering purslane at my local farm (it grows everywhere on Long Island, too). I’d never heard of it before, but now this is the second mention. I’ll have to add it to the menu this week!
On July 23, 2013 at 7:53 am
Shouldn’t these kittens be weaned ? lol…
On July 23, 2013 at 8:09 am
A refined salad that looks really scrumptious!
On July 23, 2013 at 8:26 am
Belinda @zomppa says:
Can’t say that’s easy to find here, but sure looks like a healthy summer salad!
On July 23, 2013 at 8:38 am
Elle est superbe cette salade!!!!
On July 23, 2013 at 9:03 am
Scrumptious!!!!! Healthy and delicious one.Loved it.
On July 23, 2013 at 9:30 am
This looks so delicious…I really enjoy purslane.
On July 24, 2013 at 8:04 pm
Beautiful salad and photo, Joumana! I love beets in salad. I just made a shocking discovery when doing a web search on purslane – I’ve been pulling it out of my garden as a weed! Next time I see some, it’s coming inside to go in a salad 🙂
On July 26, 2013 at 7:38 am
Gourmande salade….bisous et bon WE
On August 1, 2013 at 8:29 am
Oui, Chef says:
Another recipe perfect for my father-in-law, George…he is a purslane junkie!
On August 5, 2013 at 3:32 pm
I notice you refer to purslane as ‘bakle’ which is not correct. Purslane is ‘farfahane.’ It’s also great as a substitute for spinach in fatayir.
On August 17, 2013 at 1:53 pm
@AC ; Thanks for the correction, this is what it is called here in `lebanon; i know there are many varieties of purslane (over 200 varieties) so maybe the farfahane is just one of them 🙂
On August 17, 2013 at 7:59 pm