Almost each week, we are lucky to find an unexpectedly new vegetable in our CSA box. This week, we held up the abundant bag of purslane and scratched our heads. What was this?? Gourmet suggested that we cook it, but the other ingredients on our countertop convinced us to make this Purslane and Parsley Salad, found on Epicurious.
We made this great salad to take with us to Farmstock and munched it listening to Dan Tyminski’s furious “picking.” It was light, refreshing, and easy to make. Though it’s a little time consuming to pull the leaves off the purslane, the recipe’s 30 minute preparation time is a bit of an exaggeration. (We’d also recommend chopping the parsley a little more finely.)
Purslane grows wild in many places, so if you don’t spot any at the farmer’s market, get out there and forage!