Purslane and Parsley Salad |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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You might run across purslane, with its glossy, plump leaves, at a farmers market—and you might even find it growing in the cracks of your sidewalk or in your yard. Luckily, this incredibly nutritious and juicy green is a weed, which means it pops up wild nearly everywhere. Lots of chopped parsley and a simple vinaigrette flatter its herbal, lemony crunch. Ingredients:
3 tablespoons olive oil |
1 tablespoon fresh lemon juice |
1 tablespoon finely chopped shallot |
1/2 pound cherry tomatoes (preferably assorted heirloom varieties), halved or quartered if large |
6 cups packed tender purslane sprigs and leaves (from a 1-pound bunch) |
4 cups packed flat-leaf parsley leaves (from 2 large bunches) |
Directions:
1. Whisk together oil, lemon juice, shallot, and 1/4 teaspoon each of salt and pepper in a large bowl.
2. Add tomatoes, purslane, and parsley, gently tossing to coat.
3. Cooks' note: Herbs and greens can be washed and dried 1 day ahead, then chilled in sealed plastic bags lined with paper towels. Toss with tomatoes and vinaigrette just before serving.
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