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Categories:Viewed: 68 - Published at: 7 years ago
Ingredients
- 1 bn purslane (available at farmer's markets and some supermarkets)
- 1 sm red cabbage
- 4 x Santa Rosa plums Petals from one pesticide-free sunflower (about 1/2 c.)
- 1/4 c. extra virgin extra virgin olive oil
- 10 lrg basil leaves, finely minced
- 3 Tbsp. white wine vinegar Salt and fresh-cracked black pepper to taste
Method
- To prepare salad: Pluck leaves of purslane, discarding thick stems.
- Reserve leaves.
- Slice red cabbage very thinly and set aside.
- Cut plums into segments.
- Remove petals from sunflower (a pompon sunflower is best).
- Combine all ingredients in a bowl and toss lightly to blend.
- To prepare vinaigrette:Whisk all ingredients together till thoroughly incorporated.
- Drizzle over salad and toss to combine.
