RECIPES

Melon & Purslane Salad

By Chef Ella Murphy
June 28, 2024
Serves
4
Ingredients
Summer Melon1 small, seeded and peeled
Purslane1 bunch, picked and cleaned
Garlic4 cloves, thinly sliced
Rosemary2 sprigs
Feta2 oz, crumbled
Kosher Saltto taste
Black Pepperfreshly ground
Steps
  1. Place a skillet over medium heat and pour enough oil to reach about ¼ inch depth. Line a plate with paper towels.
  2. Once the oil begins to ripple and is hot add the rosemary leaves.
  3. Make sure to stand back as the moisture in the herbs can cause some splattering.
  4. Fry them for 5-10 seconds and remove with a fine mesh spider or strainer. Repeat with the sliced garlic. Reserve and save the oil.
  5. Cut the melon in ½” pieces and place in a large bowl.
  6. Add the purslane and feta.
  7. Add the red wine vinegar and drizzle in a few tablespoons of the reserved oil. Season with sea salt and black pepper.
  8. Transfer to a platter and garnish with the fried rosemary and garlic.
Cook a meal for someone you love
Cook a meal for someone you love