I went to the Evanston Farmer’s market on Saturday with my daughter Rachel. It made me so happy to be there and see all of the beautiful food. I bought all sorts of greens–lamb’s quarter, kale, sorrel, and dandelion greens. We cooked the dandelion greens in a red curry sauce with some of the other greens, but they were too bitter for everyone except my brother Andrew, who is visiting, and me. But tonight I made a purslane salad to go with the potato and mushroom (both from the farmer’s market) frittata we had for dinner. I was too hungry to take any pictures, but I will borrow some.
Here is what purslane looks like:
Purslane used to grow wild (that is, it was a weed) in the garden of my old house. I used to pick it then and add it to salads, but this is the first time I used it as the main ingredient. Purslane is high in omega 3’s–it can have as much as fish oil, it also has a lot of vitamins C and A. You can read more about purslane here.
Anyhow, here is the recipe. It probably serves 4. There were 5 of us at dinner tonight and we polished it off and probably could have eaten more, if there was any.
1 bunch purslane
1/2 sweet pepper (orange looks pretty)
3-4 Tablespoons extra virgin olive oil
salt to taste
1. Remove purslane leaves from large stem in small bunches or individually
2. halve and thinly slice the radishes
3. thinly slice the scallions
4. Cut the pepper into 3-4 strips and then thinly slice
5. Toss the vegetables together
6. Add the juice of one lemon, 3 T olive oil and sprinkle with salt.
7. Mix together, taste, and add more lemon juice, oil and salt as desired.