Summer vinaigrette with rucola and vegetable purslane

Summer vinaigrette with rucola and vegetable purslane

Category: Cold meals and snacks

Kitchen: Russian

Ingredients
young beets	400 g
young potatoes	400 g
lightly salted cucumbers	200 g
fresh tomato	100 g
bulb onions	150 g
canned corn	60 g
fresh dill	1 tbsp. l
cilantro	1 tbsp. l
rucola	2 tbsp. l
vegetable purslane	2 tbsp. l.
basil clove	1 tsp
salt	taste
vegetable oil	taste

Cooking method

• Cook vegetables, cut into cubes.
• Cut the onion into rings and pour boiling water to make the bitterness go away, then marinate in lemon juice for about 30 minutes.
• Cut the cucumbers into small slices.
• My tomato, pour over boiling water, remove the skin and cut into cubes.
• We cut or tear arugula and purslane with our hands.
• Finely chop the dill and cilantro.
• We disassemble the clove basil into leaves and simply add to the vinaigrette.
• We mix everything, salt and fill with vegetable oil.

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[MariV]

MariV, delicious photo

I like to add all kinds of wild-growing ones, but I don't have my own garden, so I don't know what kind of animal this is - a "vegetable purslane" is it different from the usual?

And basil - which is eugenol, green, with large leaves?

[Nagira]

Nagira,


.... "vegetable purslane is an annual low-growing plant, the bare creeping stems of which with very small, thick opposite leaves rise above the ground and diverge to the sides, and small yellow flowers are collected in bunches
Vegetable purslane has a faint smell and a tart, refreshing taste, goes well with soups and main vegetable dishes, it is also added to sauces and savory mayonnaises.

The leaves and shoots of purslane are harvested in the budding phase (the latter are cut at the base of the stem), eaten fresh with cottage cheese or tomatoes. In France, Armenia, Uzbekistan, vitamin salads (with the addition of olive oil and vinegar) are prepared from vegetable purslane mixed with spicy herbs, as well as spicy spices for meat dishes.

It is boiled in salted water, lightly fried in butter and, seasoned with mayonnaise and spices, is served as a spicy side dish for meat and fish. Purslane is added to soups and even pickled like cucumbers. After blanching in boiling water (3-5 minutes), it is placed in jars, added to each bay leaf and a clove of garlic and poured with hot marinade (a tablespoon of salt and vinegar per liter of water).

You can cook vegetable purslane with white sauce. For this, the leaves of the plant are boiled in salted water. The flour is ground with butter, lightly fried and diluted with the broth obtained by cooking purslane. Put boiled leaves into the prepared sauce and stew for 5-6 minutes

Purslane herb contains glucose, sucrose and other carbohydrates, a significant amount of vitamins C, K, E, PP, carotene, succinic, citric and other organic acids, as well as proteins and minerals.

Traditional medicine uses the juice of the aerial part of this plant as a choleretic agent, seeds - as an astringent for indigestion, fresh purslane leaves are applied to the site of a bee sting - they relieve inflammation well. Lotions made from crushed seeds are used to treat scaly lichen.

This plant is also used for diseases of the kidneys, liver, bladder, flatulence and restless sleep, in the treatment of eye diseases, and also as an anthelmintic.

The herb infusion has a diuretic and anti-inflammatory effect (a tablespoon of fresh grass is poured with a glass of boiling water, left for 2 hours, filtered and drunk 2 tablespoons 3-4 times a day). There is information that purslane lowers blood sugar levels, helps with impotence.

In traditional Chinese medicine, it is also used for gonorrhea, arthritis, dysentery, paralysis of infectious origin, and as an antidote for poisonous snake bites. "
What! I have been growing it in a greenhouse for the second year; I carry around with him like a fool with a written sack - that is, I cherish it! He's delicious!
About basil - I also grow it in a greenhouse, buy seeds of clove basil - the smell is unique! In salads and in dried form, in borscht - very good! You need a little, and the smell is very rich! I just got it, still small, but still fragrant!

Thank you! I didn't know anything about the purslane either. We have a growing weed, also plump stalks, but somehow I never wanted to try it ... And I never saw basil like that. Both blue and green grows here ... but cloves have never been sown ...

Here he is! Now I only grow it.

[MariV]

MariV, thanks for the interesting information, my dad and my second wife, a nurse, ate and collected all kinds of herbs. And the same weed-purslane that he writes about matroskin_kot with plump stalks salted-pickled for the winter. That's why I was interested: some kind of new vegetable variety appeared Now I saw

And as for basil - I understood, I learned, I also love it the most, and according to the classic recipe, pesto is generally made only from it. Very delicate taste, not like purple ...
And everywhere in the reference books of medicinal plants it is called Basil eugenol, just someone took it and translated it from Latin (the clove tree in Latin Eugenia caryophyllata, hence the name of the very essential component - eugenol, which is used in medicine and is extracted from spice cloves and eugenol basil ... so, basil was named not after cloves, but in honor of a valuable chemical compound in clove oil

Yes, ... "there is much in the world, friend of Horatio."