Weed Envy

Posted by on Jun 14, 2016 in Salad | 1 comment

 

shishito

donut-peaches

For various reasons, MP has been flying solo to the Farmers’ Market and he’s rocking the green shopping; bringing home summer grill worthy cravings like shishito peppers and saucer shaped donut peaches; and now a curious, thickset green “weed” species, purslane.

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When I realized it could grow fervently in the worst of situations, like a crack in the sidewalk, I was eager to taste it; grassy and fleshy leaves

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stripped from a thick stem and spun dry become a lemony juicy nutrient dense carpet salad.

I leaned on Google and adapted a vibrant, sweet and acidic dressing to capitalize on bright red June cherries and round orange sweet as candy cherry tomatoes from our garden.

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The dressing is a combination of lemon juice, aged sherry and balsamic vinegars.

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I served it with a fat organic rotisserie chicken and crispy rendered country bread schmaltzy drip catcher croutons; so Ina.

(Rest assured, by the time the chicken was cooked through; the bread was crisp and blackened too; sans contamination).

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Oh, to live on a country road, where gobs of purslane would be my latest obsession.

Purslane Salad with Cherries and Feta

Ingredients

  • 1 generous bunch purslane, thick stems cut away (3-4 cups)
  • 16 cherries, pitted and halved
  • 8-10 yellow cherry tomatoes, halved
  • 1 teaspoon Dijon mustard
  • Small clove garlic, minced
  • 1 Tablespoon sherry vinegar
  • 1 Tablespoon fresh lemon juice
  • 1 teaspoon balsamic vinegar
  • 2-3 Tablespoon extra-virgin olive oil (to taste)
  • Kosher salt and freshly ground pepper (to taste)
  • 1-2 ounces feta cheese crumbled

Instructions

  1. Whisk the Dijon, garlic, vinegars and lemon juice together; add olive oil and whisk until dressing is emulsified. Season with salt and pepper to taste.
  2. Toss purslane with some of the dressing and place on a platter; repeat with tomatoes and cherries. Garnish the purslane with tomatoes cherries and feta.
  3. Serves 2-4 as a side dish.
  4. --adapted from Martha Rose Shulman, NYT Cooking
http://cococooks.net/weed-envy/

 

One Comment

  1. 6-14-2016

    Ok that sounds and looks amazing!!

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