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Westport Farmers' Market Recipe

Westport Farmers039 Market Recipe

The Westport Farmers' Market takes place every Thursday from 11 AM - 2 PM. Here's another recipe that you can make from the delicious local food available at the Market.

Purslane Salad with Cherries and Feta from Sue Smith
Purslane is nutrient-dense, with lots of omega-3s. The olives are optional, but their saltiness plays well with the sweetness of the cherries. This salad can be assembled and refrigerated for several hours before tossing with the dressing.

Ingredients:
• 1 generous bunch purslane, thick stems cut away (12 ounces, about 4 cups), washed and dried, or 1 bag mache
• 1 tablespoon chopped fresh mint
• 16 Bing cherries, pitted and quartered
• 12 kalamata olives, pitted and coarsely chopped
• 1 tablespoon sherry vinegar
• 1 teaspoon balsamic vinegar
• 1 tablespoon fresh lemon juice
• 1 small garlic clove, pureed
• 1⁄4 cup extra-virgin olive oil
• salt
• freshly ground pepper
• 1 – 2 ounces feta, crumbled

Instructions:
1. Toss together the purslane or mache, 2 teaspoons of the mint, the cherries, and the olives in a salad bowl.
2. Whisk together the vinegars, lemon juice, garlic, olive oil, salt, and pepper. Toss with the salad. If desired, transfer to a platter.
3. Sprinkle the feta and remaining mint over the top and serve.

Shopping List
1 large bunch purslane or 1 bag mache fresh mint
16 Bing cherries
12 kalamata olives
sherry vinegar balsamic vinegar lemon
garlic
extra-virgin olive oil 1 – 2 ounces feta

Contributed by:
Sue Smith, Certified Health Counselor,
Prime Health Style
www.primehealthstyle.com

updated: 3 years ago