Purslane in Egg Sauce

The purslane stems are removed because they are too acidic and fibrous. The leaves are washed and spun dry in a salad spinner. Place the leaves in a salad bowl.

The sauce:

We take the hard boiled egg and separate the egg white from the yolk. The egg white should be cut into fine cubes. We will need it later for garnishing. The egg yolk is put into a hand mixer together with the following ingredients: strong red wine vinegar, a little bit of salt, ground pepper, fruity extra virgin olive oil, Savora mustard sauce, and hot mustard. Meanwhile, whisk the ingredients until a creamy sauce is formed. Gently mix it into the lettuce.

Add the egg white cubes and the onion rings. Serve immediately.

Our tip: Use your favorite red wine for cooking!

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