Writer's Note: It's been ages since I've posted. Since my last post I got hitched, bought a house, and got pregnant. It's been a busy couple of years but I am hoping to reinvigorate this blog this year. This is my all-time favorite salad -- purslane with lemon garlic dressing. It's difficult to find purslane in the States and when you do, it is probably expensive even though it is considered a weed here. I've planted it in my garden this year so hopefully in a few months I'll be posting even more recipes.Ingredients:
1 large bunch purslane, leaves picked and stems discarded
2-3 cloves garlic, peeled
1 lemon, juiced
1/3 tsp. salt
1/4 cup olive oil
Directions: Using a mortar and pestle, mash the garlic cloves and 1/3 teaspoon salt to a fine paste. Using a fork, mix the garlic paste, olive oil, and lemon juice to make the dressing. Dress the purslane leaves and serve. Purslane leaves are delicate and should not be left in the dressing for more than a few hours.
