You know that fleshy weed that grows in sidewalk cracks? That’s purslane. And it tastes very good if you know how to use it. I didn’t use it properly until this past week when Jon Rowley made me realize that I do like it as more than just an “acid accent” to my normal salad greens. He and I share a love of simple foods, with very simple ingredients. This salad is just that.

Purslane Salad

“Purslane Salad”

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

“Purslane Salad”

Ingredients

  • purslane, picked from the tougher stems and washed
  • tomatoes, cut into chunks
  • sweet onion, also cut into chunks
  • salt and pepper to taste

Instructions

  1. Combine all of these lovely things, squeezing the juice of the tomatoes onto the salad to give it a little extra "dressing." That's all you need and it's divine. The acid and sweet from the onion, tomato and purslane are perfectly balanced. Thanks Jon!
http://georgiapellegrini.com/2009/07/31/recipes/%e2%80%9crecipe-of-the-month-purslane-salad/