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Purslane and Bacon Salad |
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Serves: 4
Print this Recipe
(Ensalada de Verdolagas y Tocino)
Category: Salads with Meat, Poultry, or Fish
Purslane, called verdolagas, is a succulent plant with small fleshy leaves that grows wild almost everywhere. Although it is considered a weed by many gardeners in this country, it's used a lot in Mexico, often cooked, teamed with pork, or eaten raw as in this salad. This little green has been gaining some recognition by cooks here, and is seasonally available in some farmers' markets.
6 slices bacon
4 cups shredded lettuce, such as romaine
2 cups purslane, rinsed and snipped into small pieces
6 small white mushrooms, thinly sliced
2 green onions, finely chopped
2 tablespoons honey
1 tablespoon ketchup
2 teaspoons red wine vinegar
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt, or to taste
1. In a skillet, cook the bacon until crisp and brown. Drain on paper towels. When cool, crumble coarsely. Reserve.
2. Put the lettuce, purslane, mushrooms, and onions in a large bowl. In a small bowl put the remaining ingredients, and whisk well to mix. Pour the dressing over the salad and toss to mix. Serve the salad at once sprinkled with the bacon.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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