Best Wild Purslane Salad With Olive Oil And Lemon Dressing Recipes

LEMON OLIVE OIL DRESSING

Lemon Olive Oil Dressing image

Make and share this Lemon Olive Oil Dressing recipe from Food.com.

Provided by Chef Joey Z.

Categories Salad Dressings

Time 5m

Yield 2 serving(s)

Number Of Ingredients 4

Ingredients

5 tablespoons olive oil
2 tablespoons tamari
2 garlic cloves (pressed)
2 tablespoons lemon juice

Steps:

Blend all ingredients and serve on your favourite green salad.
Bon appetit.

Nutrition Facts : Calories 317.4, Fat 33.8, SaturatedFat 4.7, Sodium 1006.8, Carbohydrate 3.3, Fiber 0.3, Sugar 0.7, Protein 2.1

LEMON AND OLIVE OIL DRESSING

Lemon and Olive Oil Dressing image

Along with a classic vinaigrette made with sherry vinegar and red-wine vinegar, this is an all-purpose dressing I turn to time and again.

Provided by Patricia Wells

Categories HarperCollins Salad Dressing Lemon Juice

Yield Makes about 1/4 cup

Number Of Ingredients 5

Ingredients

1/4 teaspoon lemon zest salt, or fine sea salt to taste
1 tablespoon freshly squeezed lemon juice
1/4 cup extra-virgin olive oil
Special Equipment
A small jar with a lid

Steps:

In the jar, combine the salt and lemon juice. Cover with the lid and shake to blend. Add the oil and shake once more. Taste for seasoning. The dressing can be used immediately. (Store the dressing in the refrigerator for up to 3 days. Shake to blend again before using.)

PURSLANE AND PARSLEY SALAD

Purslane and Parsley Salad image

Provided by Ian Knauer

Categories Salad Leafy Green No-Cook Picnic Quick & Easy Back to School Dinner Lunch Healthy Parsley Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 6

Ingredients

3 tablespoons olive oil
1 tablespoon fresh lemon juice
1 tablespoon finely chopped shallot
1/2 pound cherry tomatoes (preferably assorted heirloom varieties), halved or quartered if large
6 cups packed tender purslane sprigs and leaves (from a 1-pound bunch)
4 cups packed flat-leaf parsley leaves (from 2 large bunches)

Steps:

Whisk together oil, lemon juice, shallot, and 1/4 teaspoon each of salt and pepper in a large bowl.
Add tomatoes, purslane, and parsley, gently tossing to coat.

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