Parsley and Purslane SaladPhoto by Roland Bello
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.
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.
Recipe information
Total Time
30 min
Yield
Makes 6 servings
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)
Preparation
Step 1
Whisk together oil, lemon juice, shallot, and 1/4 teaspoon each of salt and pepper in a large bowl.
Step 2
Add tomatoes, purslane, and parsley, gently tossing to coat.
Recipe notes
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Purslane, Explained.
So you convinced yourself to buy a delicious weed (good choice!)—now how do you cook it?
