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Dandelion, Bacon, and Avacado Salad
Topic Started: October 24, 2008, 3:55 pm (91 Views)
SonofSargas
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wandering teacher of the bizarre and unusual
Ingredients:
3 cups of dandelion greens
4 ounces of very lean bacon, diced
2 cloves of peeled mashed garlic
2 ripe avocados
2 tablespoons of olive oil
2 slices of French bread cut into cubes
lemon juice
1/4 cup of purslane
Dressing:
4 tablespoons of hazelnut oil
2 tablespoons of rice vinegar
1 teaspoon of dry mustard
1 teaspoon of salt (optional)
Peel and remove pits from avocados. Cut into chunks, sprinkle lightly with lemon juice tossing to coat.
Heat up the olive oil in a fry pan then fry bacon till crisp. Drain bacon on a paper towel.
Fry the garlic and bread cubes in remaining oil until bread is golden. Drain the bread on paper towel, discarding the garlic.
Mix all the ingredients in a bowl.
Make the dressing: Whisk the vinegar, mustard, salt and hazelnut oil together till creamy in consistency.
Drizzle over the salad, toss lightly and serve.
Yield: 4 large salads
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Blue Phoenix
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i don't really care about dandelion greens, but the rest of it sounds delicious!

...what the heck is purslane?

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SonofSargas
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Portulaca oleracea (Common Purslane, also known as Verdolaga, Pigweed, Little Hogweed or Pusley), is an annual succulent in the family Portulacaceae, which can reach 40 cm in height. About 40 varieties are currently cultivated.


Although purslane is considered a weed in the United States, it can be eaten as a leaf vegetable. It has a slightly sour and salty taste and is eaten throughout much of Europe and Asia.[3][1] The stems, leaves and flower buds are all good to eat. Purslane can be used fresh as a salad, stir-fried, or cooked like spinach, and because of its mucilaginous quality it is also suitable for soups and stews. Australian Aborigines used to use the seeds to make seedcakes.


Purslane contains more Omega-3 fatty acids (alpha-linolenic acid in particular[4]) than any other leafy vegetable plant. Simopoulos states that Purslane has .01 mg/g of EPA. This is an extraordinary amount of EPA for land based vegetable sources. EPA is an Omega-3 fatty acid normally found mostly in fish and some algae. [5] It also contains vitamins (mainly vitamin A, vitamin C, and some vitamin B and carotenoids), as well as dietary minerals, such as magnesium, calcium, potassium and iron. Also present are two types of betalain alkaloid pigments, the reddish betacyanins (visible in the coloration of the stems) and the yellow betaxanthins (noticeable in the flowers and in the slight yellowish cast of the leaves). Both of these pigment types are potent antioxidants and have been found to have antimutagenic properties in laboratory studies.[6]

100 grams of fresh purslane leaves (about 1 cup) contain 300 to 400 mg of alpha-linolenic acid. One cup of cooked leaves contains 90 mg of calcium, 561 mg of potassium, and more than 2,000 IUs of vitamin A.
Edited by SonofSargas, October 26, 2008, 11:37 am.
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John Aversin
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Dragonsbane
Not that most of these don't sound either really good(most) or horrendous(a few) even if they are interesting, I was wondering if I could actually make a recipe request. Not a specific recipe, mind you, but a general category. If you happen to run across anything in the kosher category, especially if its bopth kosher and weird (i.e., palatable) I'd love to expand my very meager base of kosher recipes. Thanks in advance.


-Lord John Aversin,
Thane of Alyn Hold,
Slayer of the Golden Dragon of Wyr
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SonofSargas
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wandering teacher of the bizarre and unusual
I'll see what I can find...

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Roadbuster
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Roadbuster
The salad sounds quite good. I am a bit confused by the random Haunted House...
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Blue Phoenix
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Maybe Sargas is going to find us a kosher ghoulash dinner?

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Roadbuster
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Roadbuster
wow... a veritable army of emoticons, and the closest one to a 'drum rim shot' is this:
:band1
Edited by Roadbuster, October 29, 2008, 9:46 am.
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Blue Phoenix
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Just for you!


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Roadbuster
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Roadbuster
excellent!
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