Lettuce and purslane salad Calories

To make lettuce and purslane salad, wash and thoroughly dry the leaves, then tear or chop them into bite-size pieces. Toss with lemon juice, olive oil, and salt just before serving; adding the dressing at the last minute helps keep the greens crisp.

Purslane tastes mildly tangy and slightly lemony, with juicy, crisp leaves. In lettuce and purslane salad, it adds a more succulent texture and sharper flavor than lettuce alone.

Yes, purslane is commonly eaten raw in lettuce and purslane salad. Rinse the leaves carefully to remove soil and grit, then dry them well before mixing them with lettuce and dressing.

To clean purslane for lettuce and purslane salad, discard wilted leaves and rinse the remaining sprigs in several changes of water. Let grit settle at the bottom before lifting the leaves out, then dry them in a salad spinner or with a clean towel.

A lemon-and-olive-oil dressing goes especially well with lettuce and purslane salad. Purslane is naturally tangy, so start with a little lemon and add more to taste; sumac or pomegranate molasses can give the salad a different regional-style flavor.

Yes, tomatoes and green onions are common additions to lettuce and purslane salad. Add them shortly before serving so their juices do not make the lettuce and purslane watery.

Lettuce and purslane salad pairs well with grilled meat, kebabs, and hearty grain or bean dishes. Its fresh, tangy leaves balance richer meals, and the salad can also be served as part of a spread of small plates.

You can wash and dry the lettuce and purslane ahead of time, but keep the leaves and dressing separate until serving. Once dressed, the delicate greens wilt quickly, especially when salt and lemon draw out their moisture.

Lettuce and purslane salad is best eaten the day it is made, particularly once dressed. Refrigerate leftovers in a covered container and eat them promptly; the leaves lose their crisp texture as they sit.