Have you ever eaten purslane? This wild green is a bit of a vagabond in the plant world: a weed to some, a welcome friend to others, and can be found just as often propagating comfortably in the yard as looking handsome at the farmer’s market. It might be a pest, but it’s certainly a tasty and refreshing pest, not to mention terrifically healthy with vitamin C and omega-3 fatty acids. Also, unlike some wild greens such as dandelion or sorrel, purslane is free of much of that earthy bitterness and doesn’t demand an “acquired taste”. Think of it as a cousin to baby spinach - mild and slightly juicy, ready to leap gracefully into summer salads.

The salad I had for dinner last night was a cheerful mix of purslane, parsley, green bell pepper, and a few chopped tomatoes, dressed in a bowl-licking mixture of olive oil, lemon, and lots of fresh dill. I was so smitten by the fresh flavor and happy green hue that I couldn’t help but snap a few photos despite being laid up with a skull-splitting migraine. Ouch. Now that’s devotion, eh?

I later had the idea to toss a few roasted potatoes on top, which made the salad a little heartier and more of a meal. If you can find the purslane, do give it a try. I look forward to finding more of it before the summer’s end, and if you like it, too, well, it sure beats lemon balm for usefulness of invasive plants. And if you throw in some lemon and dill, I can personally vouch for its mood-(if not migraine)-improving qualities.

Purslane Salad with Lemon and Dill
This recipe, which is really more like a guideline, will serve one rather hungry person or two people as a side dish…maybe more if you add a few other crisp veggies that are hanging around your fridge or garden.

2 cups purslane leaves, rinsed
1 1/2 cups chopped parsley
1 small bell pepper, finely chopped
Sliced tomatoes, olives, roasted potatoes, red onion, or anything else you want to toss in

Dressing:
1/4 cup fruity extra-virgin olive oil
juice from half a lemon
1/4 cup chopped fresh dill
1/2 teaspoon salt
ground black pepper to taste

Combine purslane with pepper and parsley, and place on serving dish. Arrange tomatoes, olives, potatoes, and other mix-ins on plate. Mix dressing ingredients in a measuring cup, then drizzle all over salad and serve immediately.

Posted by the cookworm on Thursday, July 31st, 2008 at 8:03 pm.