yield: Makes 6 servings
active time: 30 min
total time: 30 min
You might run across purslane, with its glossy, plump leaves, at a farmers market—and you might even find it growing in the cracks of your sidewalk or in your yard. Luckily, this incredibly nutritious and juicy green is a weed, which means it pops up wild nearly everywhere. Lots of chopped parsley and a simple vinaigrette flatter its herbal, lemony crunch. hide ›
ingredients
- 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
Read More http://www.epicurious.com/recipes/food/views/Purslane-and-Parsley-Salad-243192#ixzz1SVkVkxfO