2000s Recipes + Menus
Purslane and Parsley Salad
Serves 6
- Active time:30 min
- Start to finish:30 min
August 2008
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.
- 3 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon finely chopped shallot
- 1/2 lb cherry tomatoes (preferably assorted heirloom varieties), halved or quartered if large
- 6 cups packed tender purslane sprigs and leaves (from a 1-lb bunch)
- 4 cups packed flat-leaf parsley leaves (from 2 large bunches)
-
Whisk together oil, juice, shallot, and 1/4 tsp each of salt and pepper in a large bowl.
-
Add tomatoes, purslane, and parsley, gently tossing to coat.
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.
- Keywords
- ian knauer,
- vegetarian,
- salad,
- herbs
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