I love to make this Purslane and Pickled Strawberry Salad when I want to impress people in summer. Have you ever tasted purslane? It is a succulent which has juicy leaves. It grows really quickly and you can find it in so many places, even in urban areas. The leaves taste delicious served raw in salads like this one.
Start by pickling strawberries – I do this up to 1 week ahead but you can do it on the same day if you need to. The longer they sit in pickling brine, the stronger the pickled flavor will be. Next make a vinaigrette from parsley, basil and oregano. Coat goat cheese in panko crumbs and fry in olive oil. Assemble the salad and top with pickled berries and toasted almonds. Enjoy!
To make this Purslane and Pickled Strawberry Salad, you will need the following ingredients:
Place 2 cups of strawberries in a jar. Place 1 cup of granulated sugar, 1 cup of white vinegar, 1 cup of filtered water, 2 whole cloves, 2 whole allspice berries, 5 whole black peppercorns, 1 cinnamon stick and a pinch of salt in a saucepan and bring to a boil. Once the sugar dissolves, pour the pickling liquid over the strawberries and let cool to room temperature. Cover and chill in the refrigerator for a minimum 2 hours or up to 1 week.
Place ¼ cup of fresh parsley, ¼ cup of fresh basil, 1 sprig of fresh oregano, 3 tablespoons of sherry vinegar, ½ a tablespoon of honey and pulse until finely chopped. Drizzle in ½ a cup of extra virgin olive oil and continue to blend on low speed until smooth and emulsified. Season with salt and pepper to taste.
Whisk 1 large egg in a small bowl until frothy. Place ½ a cup of flour in a small, shallow bowl. Toss together 1 cup of panko breadcrumbs, ½ a teaspoon of salt and freshly ground black pepper another shallow bowl.
Slice the cold goat cheese into 8 even discs. Dip each slice in the flour until evenly coated. Tap to remove excess flour. Dip the cheese slice in egg, followed by the breadcrumb mixture. Ensure each slice is evenly coated.
Heat ¼ cup of olive oil in a large non-stick pan over medium-high heat. Fry the cheese discs for about 2 minutes on each side until golden brown.
Toss 2 ounces each of salad greens and purslane gently with some of the dressing. Transfer to a large serving plate and arrange the cooked goat cheese discs on top. Sprinkle with pickled strawberry quarters and toasted almonds.
Serve and let your guests dig in!
This easy Purslane and Pickled Strawberry Salad is a delicious and unique salad which will impress your guests. Try making this salad soon and come back to leave your thoughts below.
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