Beet and purslane salad with raspberry vinegar
I see purslane (Portulaca in German) in the Turkish Market here once a year, for about a week, then it’s gone. So when I see it, I grab it up. Today I enjoyed it for dinner two different ways. First I made a salad of diced beets, fresh purslane, some grated parmesan, and raspberry vinegar. Then as my second course, I sautéed the remaining leaves and smaller stems briefly, then added an egg to make a purslane scrambled egg, which was also very tasty. I wish I had bought more! Maybe they’ll still have it on Monday…
The captious vegetarian 
Christina said,
September 23, 2013 at 11:52 am
I am with you! Purslane is one of my yearly treats. We get it in our farm share. Most people walk right by it, but I grab as much as possible:)