Lebanese Cuisine/Annisa Helou 1994

Purslane, Tomato and Wild Cucumber Salad (Salatet Ba leh ma Banadoorah wa Me tech)
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 bunches purslane (about 1 lb on the stalk) 2 medium wild cucumbers (7 oz), washed, dried and thinly sliced 1 bunch spring onions (scallions), trimmed and thinly sliced
8 very small tomatoes (about 1/2 lb), quartered dressing 1 tablespoon sumac
salt to taste 3 tablespoons extra virgin olive oil



1 Strip the purslane leaves off the stalks, gently rub off any dirt with your fingers and put in a salad bowl. Add the sliced wild cucumbers, spring onions and quartered tomatoes. Sprinkle with sumac and salt to taste, pour in the olive oil and toss lightly together. Taste, adjust seasoning if necessary, and serve immediately.
2 You can vary the taste by dressing the salad with a crushed garlic and mint dressing.

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