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Parsnip-Purslane Salad
From Athens Locally Grown
<p>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.</p>Source: Paul Matthews (Entered by Janice Matthews)
Serves: About 3
Vegan!
Ingredients
1` whole
raw parsnip, peeled and diced
1/4 lb.
purslane, washed and chopped
1 frond
fennel, finely chopped
2 T.
chopped red onion
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
- Prepare individual veggies as indicated above, then mix all ingredients together and serve!