Purslane and Watermelon Salad | America's Test Kitchen

Name: Purslane and Watermelon Salad | America's Test Kitchen
Total time: 45 min
Ingredients: 4 cups watermelon cut into 1-inch pieces; 2 teaspoons sugar; 2 tablespoons extra-virgin olive oil, plus extra for drizzling; 1 tablespoon cider vinegar; ½ teaspoon grated lemon zest plus 1 tablespoon juice; Salt and pepper; 6 ounces purslane, trimmed and torn into 1½-inch pieces (6 cups); ¼ cup fresh basil leaves, torn; 1 shallot, sliced thin; 6 ounces fresh mozzarella cheese, torn into 1-inch pieces

www.americastestkitchen.com

In the height of summer, you have probably seen purslane growing all around—in open fields, in sidewalk cracks, maybe even in your backyard— without realizing that this common foraged green is...

Keywords

Fruit
Salads
Vegetarian
Main Courses

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