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pursulane radish turnip 1

Simple Summer Salad with Purslane, Radish, and Turnip

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Prep Time 10 minutes
Cook Time 5 minutes
Servings: 1
Ingredients Method

Ingredients
  

  • 4 kale leaves roughly chopped with stems
  • 1 clove garlic sliced
  • 1 cup purslane leaves
  • 4-5 radishes sliced into rounds, with leaves
  • 1 Japanese turnips chopped into matchsticks, with leaves
  • 1/2 tablespoon olive oil
  • Juice of 1/2 lemon
  • 1 tablespoon purple basil
  • ​Hefty pinch of Maldon salt
  • Freshly ground black pepper​

Method
 

  1. In a large sautee pan, lightly steam the kale and garlic with a thin layer of water until tender, 4-5 minutes.
  2. Meanwhile, toss the purslane, radishes, and turnip slices in a large bowl with the olive oil and lemon juice. Use your hands to coat well.
  3. Arrange the kale and garlic on a plate or in a shallow bowl. Top with the remaining vegetables. Garnish with the basil, salt, and pepper.