Purslane Salad with Pomegranate, Fig, Walnut and Quince
This beautiful purslane salad with pomegranate, fresh figs, toasted walnuts and baby quince celebrates the fresh flavours of the sunny Salento region of southern Italy. Featuring nutritious foraged greens, it's a refreshing mix of textures, peppery sweetness and brilliant colour.
Prep Time 10minutes
Total Time 10minutes
Author Phillipo Messina
large glass salad bowl
4 cups purslane fresh
1/2 cup walnuts shelled
5 tbspolive oil extra virgin
1tbsp white balsamic vinegar
1 tbsp lemon juicefreshly squeezed
Take four cups of purslane stems and leaves (without roots) and wash them throughly to remove any dust, grit and dirt.
Remove the seeds from one pomegranate separating the bitter, white membrane and rind that surrounds the arils (seeds). Try to keep the arils as intact as possible.
Toast 1/2 cup of walnuts in a dry skillet over medium-high heat until lightly browned. This should take between 3 to 5 minutes but watch carefully so they don't burn.
Cut each of the fresh figs in half.
Chop one fresh quince into small pieces. If you can't find quince, then ripe, fresh pear is a good substitute.
Whisk together five tablespoons of extra-virgin olive oil, one tablespoon of white balsamic vinegar, one tablespoon of freshly-squeezed lemon juice and 1/4 teaspoon salt in a small bowl.
Toss all the purslane and remaining ingredients together with the dressing in a large glass salad bowl.
Season with salt and pepper to taste.
The key to making a great salad is using a top quality olive oil. At Celacanto they used extra virgin organic olive oil from the Olio Merico company in Miggiano, Salento.
Nutritional information is provided as a courtesy and is not guaranteed to be accurate. It is created by online calculators and although we attempt to provide accurate nutritional information, the figures are only estimates.