A simple purslane salad recipe with smoky grilled corn and an avocado dressing.
now in season: purslane
Purslane is a funny thing. Eating it feels a lot like munching the ground cover out of a southern California yard, and with good reason–purslane is a succulent. It’s also a weed, and rivals mint in its ability to take over a garden. Once you know what to look for, you’ll notice the stuff growing in cracks and crevices all over the urban landscape. And in spite of its strange genus and ubiquitous nature, purslane is sought-after for its light, lemony tang, and robust, nearly meaty, leaves (which happen to be an ideal vehicle for weightier summer favorites like tomatoes or stone fruits). It’s is the perfect base for a satisfying summer salad, and the hearty leaves can handle plenty of vinegar, salt, garlic, and even a quick saute or pickle. [Read more…]