Yep, it looks like a weed, acts like a weed, but tastes like a treat…they say. They love my garden though and I can have an endless supply if I want.
This nondescript little weed — which loves my garden — is actually considered a superb salad green, recommended by the New York Times etc. etc. It’s purslane and here’s a salad recipe.
Author Notes: I used to work on a farm, and I spent a lot of time being annoyed at all the weeds. But not purslane — we always harvested this weed for ourselves and used i (…more) —linzarella
Food52 Review: If you have never tried purslane, one taste of linzarella’s Purslane salad will make …you an enthusiast. Bright and bold, it is a symphony of flavors and text (…more) —gingerroot
1/4 cup red onion, thinly sliced
1 lemon, zested and juiced
1 tablespoon red wine vinegar
1 bunch purslane, chopped, and thick portions of stems removed
2 tablespoons olive oil
2 tablespoons plain whole milk yogurt
1/2 cup feta cheese
1/2 cucumber, chopped
3/4 cup melon, cubed
5 radishes, thinly sliced
1. In a small bowl, combine the red onion, red wine vinegar, and lemon juice. Set aside to marinate for at least five minutes.
2. Put the purslane in a large bowl and drizzle with olive oil and yogurt. Using tongs, distribute olive oil and yogurt evenly over the greens. Add salt, pepper, and lemon zest, and stir with tongs. Add red onions, vinegar, and lemon juice, stir with tongs, and add remaining ingredients.
This recipe is a Community Pick!
This recipe was entered in the contest for Your Best Lettuce
This recipe was entered in the contest for Your Best Greens
This recipe was entered in the contest for Your Best Picnic Dish