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.
