- From Epicurious.
- Yield
- Makes 6 servings
- Active Time
- 30 min
- Total Time
- 30 min
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)
Preparation
- Whisk together oil, lemon juice, shallot, and 1/4 teaspoon each of salt and pepper in a large bowl.
- Add tomatoes, purslane, and parsley, gently tossing to coat.
Cooks' note:
Herbs
and greens can be washed and dried 1 day ahead, then chilled in sealed
plastic bags lined with paper towels. Toss with tomatoes and vinaigrette
just before serving.
