Monday, June 11, 2012

Purslane Salad with Tomatoes and Arugula

The sweetness of ripe tomatoes sets off the lemony taste of purslane in this summertime salad, while arugula and onion blossoms give it a little kick.

4 big handfuls purslane
2 handfuls baby arugula
1 cup ripe cherry tomatoes, halved crosswise and sprinkled with salt
1/2 onion blossom, pulled apart into strands (or sub 1-2 tbsp finely chopped spring onion or red onion)
Nasturtium flowers for garnish (optional)

Good-quality extra virgin olive oil
Juice of 1/2 lemon
1 large spoonful sherry vinegar
Freshly ground black pepper

Pinch or cut the purslane into bite-sized pieces, discarding the bottom of the stems if they seem at all tough when you break them (if the sprigs are on the small/young side, this won't be a problem). Wash gently and dry thoroughly in a salad spinner.

Whisk about 1/4 cup olive oil or a little more together with the rest of the vinaigrette ingredients in a bowl (you want an olive oil to lemon-and-vinegar ratio of about 3:1) until they form an emulsion.

Toss the purslane and arugula with the vinaigrette in a salad bowl. Scatter the tomatoes over the top and drizzle lightly with olive oil. Sprinkle with the onion blossoms and a little extra black pepper, and garnish with nasturtium flowers.

Serves 3-4.

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