Earthy July Salad
It's a coolish July day, pleasantly breezy in Michigan and we came home from the farmer's market with shitake mushrooms and purslane this week. Wikipedia tells me that purslane, impressively, "contains more omega-3 fatty acids (alpha-linolenic acid in particular) than any other leafy vegetable plant" and furnishes considerable vitamin nutrition as well. So with the support of all things hazelnut, I devised an earthy salad. It would be excellent with red wine, I think.
Ingredients
chopped purslane or other greens (baby beet greens would be good also)
other chopped veggies (i used green peppers, carrots or beets would be even better I think)
sliced fresh shitake mushrooms
couple handfuls of fresh or frozen hazelnuts (I used frozen
1-2 tablespoons hazelnut oil
Directions
Place chopped purslane and other veggies in bowl. Heat hazelnut oil on medium high heat in a large cast iron skillet. When it begins to smell fragrant, sauté the shitakes until golden brown on edges. Take them out of pan and heap onto the slaa bit of coconut oil. Toss in the hazelnuts. Add a bit of salt, if desired.
