Recipes

PURSLANE SALAD

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.

PERFECT GREEN SALAD & VINAIGRETTE

There's nothing more delicious than a perfectly prepared green salad- especially this time of year when all the greens are tender and full of flavor!

1 large head Boston lettuce
1/2 cup Vinaigrette (recipe below)
Salt & Pepper
Chive Blossoms or chopped herbs (optional)

Fill the sink, or a very large bowl, with lots of cold water. Trim the lettuce heads and drop the leaves into the water as you peel them off the head. Wash the leaves by tumbling them gently in the water. Allow the dirt and sand to settle to the bottom for a few moments, then lift the leaves out in bunches. Lightly shake off excess water and put leaves in the salad spinner. Dry them thoroughly in a salad spinner. Toss just before serving When ready to serve, drizzle about 1/3 cup of dressing over the lettuce, and toss the leaves gently with a salad spoon and fork, until they are evenly and lightly coated. Season with salt & pepper. Sprinkle the chive blossoms or chopped herbs, if using, over the salad.

VINAIGRETTE IN A JAR 

2 tsp chopped garlic
2 Tbs Dijon-style mustard
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/4 cup red- or white-wine vinegar
1 cup extra-virgin olive oil

Put all the ingredients in a jar, screw on the lid, and shake very well. Taste and adjust the seasonings, adding more oil or vinegar, as you like. Store in the refrigerator up to 2 weeks, and shake to blend before using.