Recipe: Purslane and Micro Green Slaw with Mint Verjus Dressing
This recipe features local produce from 9 Bean Rows Farm, Spring Hollow Farm, Murray's and locally produced products from Food for Thought and Black Star Farms.
Farm fresh local mint
Local olive oil
Farm fresh local green cabbage
Farm fresh local purple cabbage
Farm fresh local purslane
Farm fresh local white daikon radish micro greens
Remove mint leaves from stems, wash and dry mint leaves. Mince one tablespoon mint and add it to a glass jar. Stir in three tablespoons verjus, two tablespoons olive oil, one eighth teaspoon sea salt and one eighth teaspoon pepper.
Chop two cups green cabbage, two cups purple cabbage and add to a glass mixing bowl. Remove stems from two cups purslane and add to the mixing bowl. Add mint verjus dressing to slaw, stir slaw and let rest for ten minutes.
Gently fold in one cup white daikon radish micro greens to slaw before serving with a dash of sea salt.