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Parsnip-Purslane Salad

Our grown son, who loves to cook, put together this salad just to combine raw ingredients that he likes to eat. It turned out so delicious that we begged him to write it down so we could share it with y’all. Its simplicity makes it a wonderful last-minute addition to any meal. Enjoy.

Source: Paul Matthews (Entered by Janice Matthews)
Serves: About 3

1` whole raw parsnip, peeled and diced
1/4 lb. purslane, washed and chopped      View Available Products
1 frond fennel, finely chopped      View Available Products
2 T. chopped red onion      View Available Products
5 kalamata olives, pitted and chopped
1/4 Meyer lemon, juiced
1 dash red wine vinegar
to taste a drizzle of toasted sesame oil

Step by Step Instructions
  1. Prepare individual veggies as indicated above, then mix all ingredients together and serve!


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