Photograph of the finished Peperomia Salad

Vietnam · Gỏi rau càng cua

Peperomia Salad

20 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Purslane Purslane 11.3 oz
  • Photograph of Tomato Tomato 4
  • Photograph of Onion Onion 1.2
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Olive oil Olive oil 2 ⅔ tbsp
  • Photograph of Lime Lime 2
  • Photograph of Sugar Sugar 0.7 oz
  • Photograph of Salt Salt 0.3 oz

Method

  1. 1 Pick the purslane leaves, wash them thoroughly, then soak them in ice water to make them crisp, and drain them well.
  2. 2 Slice the tomatoes into wedges, and thinly slice the onions and soak them in a vinegar and sugar mixture.
  3. 3 Boil the eggs until the yolks are soft, then cut them into quarters.
  4. 4 Prepare the dressing: combine olive oil, lemon juice, sugar, and salt, stirring until well combined.
  5. 5 Mix the vegetables with tomatoes and onions just before serving, then place the eggs on top.
Start cooking