Chinese Purslane Salad
This Chinese purslane salad is a delightful way to eat up the wild purslane growing up in your garden, farm field, or back yard!
- Prep Time20 min
- Cook Time10 min
- Total Time30 min
- Yield4 servings as a side
- 4-6 cups purslane, washed well, thick or tough stems discarded
- Kosher salt
- 2 cloves garlic, minced
- 1 tablespoon (15ml) light soy sauce
- 2 tablespoons (30ml) Chinkiang (black) vinegar, or balsamic vinegar
- 1 tablespoon (15ml) neutral oil
Bring a large pot of water to the boil.
Add a big pinch of kosher salt.
Add the purslane and cook for 2 minutes. Drain the purslane and run cold water over it until it is completely cool.
Shake off the excess water.
Crush the garlic with the flat of a knife or a rolling pin. Remove the peel.
Chop the garlic briefly, then sprinkle a small pinch of kosher salt over it. Let sit for 5 minutes, then mince the garlic and smash and scrape it into a paste.
Add the garlic paste, soy, vinegar, and oil to a medium salad bowl and mix well.
Add the blanched purslane and toss well in the dressing.
Serve alongside stir fried meats and rice, or as part of any summer meal. Enjoy!