Purslane and Parsley Salad

posted in: Recipes | 0
  • 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)

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:┬áHerbs 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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