Wednesday, July 20, 2011

Warm Purslane Salad

Proof that whole food is not necessarily slow food: A quick and easy picnic of fresh bread and sharp cheddar, avocado, and tomato, and a simple reprise of this recipe, version 2.0. Dinner in about 10 minutes...just enough time for the wine to open.

Olive oil
2 spring onions, halved lengthwise and sliced into half rings
A big bunch purslane, cut into 1 inch pieces (thickest stems discarded)
Salt and freshly ground black pepper
Sherry vinegar

Heat a wide saute pan over medium heat. When hot, drizzle lightly with olive oil, allow to heat through, then add the onion and a pinch of salt (to prevent it from browning). Saute until soft and sweet-smelling, about 2-3 minutes, turning the heat down a bit if necessary.

Turn the heat back up to medium and add the purslane and a touch more olive oil. Saute with the onion for about a minute -- you're basically warming the purslane, rather than cooking it. When the edges of a few of the leaves just begin to wilt, switch off the heat, sprinkle with freshly ground pepper, and stir once or twice more.

Divide into bowls. Sprinkle about half a large spoonful of sherry vinegar and a pinch of salt over each serving.

Serves 2-3.

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