1 cup purslane sprigs and 3 cups mesclun mix
2 scallions, trimmed, the best green parts left intact, and thinly sliced (optional)
Coarse sea salt and cracked pepper to taste
Strained juice of 1 small lemon, or to taste
5 tablespoons extra virgin olive oil, or to taste
Thoroughly rinse the purslane and remove the small fleshy leaves in clusters (the stems are easily broken with your finger and thumbnail). Rinse the salad greens and pat dry; tear into bite-size pieces. Combine the greens and scallions in a salad bowl and sprinkle with salt and pepper, lemon juice, and olive oil. Toss with a wooden spoon and fork and salt add salt, pepper and/or lemon juice to taste. Serve immediately.