PURSLANE SALAD WITH MUSHROOMS, WALNUTS AND OLIVES

Purslane Salad With Mushrooms, Walnuts and Olives image

One of the things I like best about these greens is that they're good cooked or uncooked. The leaves of dandelions and amaranth are quite tough, so if they are to be used in a salad, they should be cut in very thin ribbons, or chiffonade. Cooking diminishes their bitterness and gives endives a velvety texture that I love. This crunchy salad is about as high in omega-3 fats as a salad can be.

Provided by Martha Rose Shulman

Categories easy, quick, salads and dressings

Time 5m

Yield Serves six

Number Of Ingredients 13

Ingredients

1 generous bunch purslane, thick stems cut away (about 4 cups), washed and dried
6 medium-size cremini or white mushrooms, wiped clean, trimmed and sliced
1/3 cup thinly sliced celery (from the heart of the celery)
1 tablespoon minced celery leaves
1/4 cup broken walnuts
12 kalamata olives, pitted and halved (optional)
1/4 cup crumbled feta (1 ounce)
1 tablespoon red wine vinegar, white wine vinegar, or sherry vinegar
1 tablespoon fresh lemon juice
1 garlic clove, green shoot removed, minced or pureed
Salt to taste
1/3 cup olive oil
freshly ground pepper

Steps:

Combine the purslane, mushrooms, celery, celery leaves, walnuts, olives and feta in a large salad bowl.
Whisk together the vinegar, lemon juice, garlic, salt, olive oil and pepper. Toss with the salad and serve.

Nutrition Facts : @context http, Calories 139, UnsaturatedFat 11 grams, Carbohydrate 3 grams, Fat 14 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 178 milligrams, Sugar 1 gram