Purslane salad with a creamy dressing and crushed potatoes

In the supermarket I noticed this little package of purslane. Time and time again I held the package in my hands but placed it back in the rack. Because I kept wondering what I could do wit purslane. Obviously it was mend to eat… but how did you eat it. Did it need steaming, bowling, mixing or mincing? I had absolutely no idea. At my recent trip to the supermarket I noticed that the purslane was very cheap so I finally bought a package and told myself “I would figure out a way to serve it later”. The internet suggest 101 different types of recipes, going from purslanesoup over baked purslane to purslane gratin. I also learned that in the US purslane not considered a vegetable and that in Indian it’s a very popular ingredient.
In Belgium it’s a little bit of a forgotten vegetable. Very popular with my grandparents, but the next generations forgot about it totally. Its hard to come by in the stores even. I silently chuckled when I saw the girl at the counter twist and turn my package like seven times to figure out what I actually was buying.
Eventually I gave the purslane my own twist and neglected all the very well meant internet advices. I served it in a lovely creamy salad dressing. And ow boy, did we love it! The leaves are thick and very meaty for a vegetable. They have a lovely light sour flavour that makes me think of a mixture between spinach, chard and endive.
I wont doubt a minute on my next grocery hunt to bring another package!
I served the salad with “Crashed hot potatoes” which is a recipe I got from Ree, the Pioneer woman. She is a wonderful cook and I am always enchanted by the lovely recipes and the way she writes.
The lovely, hot potatoes have crusty skin and a soft, fluffy filling. My kitchen smelled wonderful with all the fresh herbs I used from my herb garden.

INGREDIENTS PURSLANE SALAD1 package of purslane
cherry tomatoes
2 cloves of garlic
fresh parsley
fresh chives
2 tablespoons of mayonaise
3 tablespoons of sour cream
1 tablespoon of heavy cream
1/2 teaspoon of harissa (can easely be replaced by tabasco)
1 teaspoon paprikapowder
pepper and salt
Lets start with assembling the dressing for our purslanesalad.
Minced the garlic really fine with a good knife. Do the same with the fresh herbs.
To make life easier on myself I use the following method: take a large glass (type long drink) and place the herbs in the glass.
Now use a scissor the cut the herbs into really small pieces. Very easy and no flying pieces of herb in your kitchen!
Now add the mayonnaise and the sour cream to a small bowl and mix them together.
Then add the garlic, the fresh herbs, the harissa and the paprika powder.
Mix this all very well.
If the dressing is not runny enough you add a tablespoon of cream. (If you like runny salad dressings you can even add a little more.)
Now season this with salt an pepper.

INGREDIENTS POTATOES6 potatoes
3 tablespoons of olive oil
pepper and salt
2 stalks of rosemary
2 stalks of thyme

Purslanesalad 


Potatoes 

These potatoes are so simple and still so very delicious.
And there must be a million ways to combine them. I can imagine that they ll taste wonderful with some bacon or slice of cheddar cheese on top of them.
boil the potatoes (with their skins!) in some salted water. They don’t need to be cooked thoroughly. You just need to be able to prick them with your knife.
Drain them and let them rest for a couple of minutes.
In the mean time get an oven tray ready and drizzle it with some olive oil. (To make this even more delicious I used garlic infused olive oil.)
Now toss in the potatoes, just make sure they have plenty of space around them. Although it is cosy so close to each other, they need the room to go nice and crispy.
Now take your potato masher and press it very carefully down until each potato slightly mashes, now rotate the masher 90 degrees and mash it again.
You will see the potatoes burst open and from the little cracks in their skin the soft, fluffy interior will poor out.
Now brush the potatoes with some olive oil. Sprinkle some black pepper and sea salt on top of the potatoes en plunch in the fresh herbs.
Pop the tray in the oven for about 20 minutes on 175 degrees.

The recipe for the potatoes is from The Pioneer Woman.

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