Leafy No-Lettuce Salad with Green Garlic Dressing

Ingredients:

For the Salad:
3 nectarines, plums, or peaches, halved, pitted, thinly sliced
1 cup (scant) almonds, pistachios, or hazelnuts (about 4 ounces), toasted, chopped
1 cup crumbled blue cheese (or goat cheese) (about 4 ounces)
8 cups mixed leafy greens (such as purslane, mâche, baby kale, watercress, and tatsoi)
1 1/2 cups chervil sprigs or fresh parsley
1 cup (packed) assorted tender herb leaves (such as anise hyssop, tarragon, chives, oregano, thyme and mint)

For the dressing:

1 stem green garlic, white and light green parts only
1/4 cup olive oil
2 tablespoons champagne vinegar
1 tablespoon honey
2 teaspoons lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper

Instructions:

In a blender, pulse the green garlic into small pieces. Measure in the remaining dressing ingredients and run the blender until the dressing is smooth and emulsified. Taste and adjust salt and pepper as desired.

Arrange nectarine slices on a serving platter. Scatter almonds and blue cheese over. Combine all greens and herbs in a large bowl. Add dressing to coat (amount needed will vary depending on greens used). Season to taste with salt and pepper. Toss greens and arrange over nectarine mixture.

Salad Recipe source & Dressing Recipe source

Purslane Potato Salad with Curry

Serves 4-6 people
Since purslane is such a popular food in India, it just makes sense to spice up your purslane potato salad with a bit of curry. Mix the salad while the potatoes are still warm (not hot!) and they’ll soak up more of the flavors of the salad.

Ingredients:
• 3 cups potatoes, cut into 1 inch chunks, and boiled just until tender.
• 3 stalks celery, minced
• 1-2 green onions and stems, diced
• ½ cup sliced bell pepper
• 2/3 cup raw purslane leaves
• ½ to 2/3 cup mayonnaise
• 1 tablespoon red wine vinegar
• 1 teaspoon curry powder
• salt and pepper to taste

Directions:
• While potatoes are still warm, add remaining ingredients and stir well to coat vegetables. Cover, and chill in the refrigerator until ready to serve.

Source: http://www.culinarymusings.com/2008/06/purslane-not-a-weed-but-a-wonder/

Purslane Cucumber Salad

Serves 4.
This recipe includes two of the earliest garden vegetables and herbs: cherry tomatoes and cucumbers. It’s a good light side dish.
Ingredients:
• 1 cup cucumber, halved
• lengthwise and sliced.
• 2/3 cup halved cherry tomatoes
• ½ cup purslane leaves
• 2 teaspoons toasted sesame seeds
• 2-3 Tablespoons rice vinegar (start with 2 tablespoons, and add more if needed)
• 1-2 teaspoons sugar
Directions:
Mix all ingredients together in a bowl, cover, and chill in the refrigerator until ready to serve.

Purslane Salad and Grains

• 1 cup (about 6 ounces) half-peeled emmer, spelt, or pearl barley, rinsed and drained
• 6 cups water
• 1 small red onion, chopped coarse
• 2 tablespoons red-wine vinegar
• 4 medium vine-ripened tomatoes, peeled (if desired), seeded, and chopped coarse
• 1 cucumber, peeled, seeded, and chopped coarse
• 1/2 cup arugula or purslane leaves, washed well, spun dry, and chopped
• 2 tablespoons chopped fresh basil leaves
• 3 to 4 tablespoons extra-virgin olive oil
• fine sea salt to taste
• freshly ground black pepper to taste
In a 3-quart saucepan combine spelt or barley, water, and salt to taste and simmer just until tender, 35 to 40 minutes. Drain spelt in a colander and rinse with cold water. Chill spelt 30 minutes, or until cold.
While spelt is cooking and chilling, in a bowl combine onion and vinegar and let stand at room temperature. Add chilled spelt and remaining ingredients and toss salad to combine well.

http://www.epicurious.com/recipes/food/views/Massimos-Farinella-13223#ixzz1QO55guOW

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.

http://www.epicurious.com/recipes/food/views/Purslane-and-Parsley-Salad-243192#ixzz1QO4Gg9dE

Purslane Pickles

Use any size jar with a plastic lid. Narrow-necked bottles can be a problem. Fill your jar or bottle with freshly-harvested purslane cut into two-inches pieces. Leave a little space at the top. Fill the jar or bottle with room-temperature apple cider vinegar, being sure to completely cover the plant material. Cover. (Metal lids will corrode; do not use.) Label, including date. This is ready to use in six weeks; but will stay good for up to a year.

To use: A tablespoon of purslane vinegar on cooked greens, beans, and salads adds wonderful flavor along with lots of minerals. You can also eat the pickled purslane right out of the bottle or add it to salads or beans.

Susun S Weed