Salade de Pourpier (Purslane Salad)

Using a chef's knife and cutting board, chop the purslane, tomatoes, and onions into bite-sized pieces.

Ingredients

2 pieces of Tomato

1 piece of Onion

Purslane

Equipment

Chefs Knife

Cutting Board

In a small mixing bowl, whisk together the olive oil, vinegar, salt, and black pepper to create the dressing.

Ingredients

45 mL of Olive Oil

15 mL of Vinegar

2½ mL of Salt

1¼ mL of Black Pepper

Equipment

Mixing Bowl

Whisk

Combine the chopped vegetables in a large bowl, drizzle with the prepared dressing, and toss gently to coat.

Equipment

Mixing Bowl

Spatula