Monday, June 27, 2011

Purslane Salad

Still have that funny green with the plump, glossy leaves in your refrigerator from last week? Try this recipe to use up your purslane:
• 3 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• 1 tablespoon finely chopped shallot
• 1/2 pound cherry tomatoes, 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)
Whisk together oil, lemon juice, shallot, and 1/4 teaspoon 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.

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