PURSLANE & PARSLEY SALAD

By BobD

Ingredients

• 6 SERVINGS
• Run across purslane, with its glossy, plump leaves, at a farmers market or growing in the cracks of your sidewalk or in your yard.
• 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)

Preparation

Step 1

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.