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Cooked by: Chef / Ethnicity: Arab cuisine / Last Modified: 3/24/2004 / Course: salad / Difficulty: Easy / Preparation Time: 10-30 Minutes / Number of Servings: 4 |
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Directions: This salad is wonderfully refreshing even without purslane, but if you can find the green at your produce market, it's worth using for the nice crunch it adds.
Cut peel, including all white pith, from lemon with a sharp paring knife.
Working over a bowl, cut segments from half of lemon free from membranes and transfer segments to a cutting board, then squeeze juice from membranes and remaining 1/2 lemon into bowl. Transfer 2 tablespoons juice to a large bowl, then finely chop segments and add to measured juice. Add salt, pepper, and oil, whisking to combine, then stir in remaining ingredients.
Ingredients:
1 lemon
163/1250 Ounce(s) salt
87/2000 Ounce(s) black pepper
3 Tablespoon(s) olive oil
2 cucumbers; seeded, diced
3 tomatoes; diced
16 Tablespoon(s) red onion; finely diced
1 Cup(s) purslane; coarsely chopped
16 Tablespoon(s) parsley; chopped
1/2 mint leaves; chopped |
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