Wednesday, May 8, 2013

Fried Purslane and Cilantro Garlic Dipping Sauce

We're enjoying perfect purslane weather here in North San Diego and our CSA boxes reflect the bounty.

Ingredients:
Purslane
Flour
Ground bread crumbs
Beaten eggs
Salt
Cold pressed coconut or olive oil

Combine a half cup of flour with a teaspoon of sea salt.
Rinse your Purslane to remove any sand and then roll them in your flour/salt mixture.
Now dip in the beaten eggs.
Cover each stalk piece with bread crumbs

Fry or sauté each stalk until golden brown, and serve with a simple dipping sauce:
Ingredients:
16 oz. of unflavored yogurt
3 cloves of fresh garlic
1/2 teaspoon of salt
dash of tabasco
cup of chopped cilantro

Combine cilantro, salt, tabasco, and crushed garlic in a Cuisinart and pulse until smooth. Add yogurt and pulse until combined. Refrigerate until serving.

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