| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Ckright2 |
1 |
servings |
INGREDIENTS
| 3 |
c |
Lightly-packed tender purslane sprigs |
| 1/2 |
c |
Chopped spring onions or scallions |
| 1 |
c |
Roasted; peeled,chopped yellow bell pepper |
| 1 1/2 |
c |
Cubed; seeded ripe tomatoes |
| 2 |
tb |
Sumac powder |
| 1/2 |
ts |
Seeded; minced serrano chile |
| 3 |
tb |
Fresh lemon juice; or to taste |
| 3 |
tb |
Extra-virgin olive oil |
|
|
Kosher salt; to taste |
|
|
Freshly-ground black pepper; to taste |
|
|
=== GARNISH === |
|
|
Sliced roasted red and gold baby beets |
INSTRUCTIONS
Wash the purslane and discard any tough stems or damaged leaves. Chop the
onion and bell pepper and rinse in cold water. Place the onions and peppers
in a bowl along with the purslane leaves, tomatoes, sumac, chile, lemon
juice and olive oil. Gently mix and season with salt and pepper and garnish
with the sliced roasted beets. This recipe yields ?? servings.
Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show
# CR-9733 broadcast 10-16-1996) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
11-12-1996
Recipe by: John Ash
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