Purslane and Parsley salad

 From Epicurious.

 

Yield

Makes 6 servings

Active Time

30 min

Total Time

30 min

Ingredients

1. • 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

1. 1. Whisk together oil, lemon juice, shallot, and 1/4 teaspoon each of salt and pepper in a large bowl.
   2. 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.