Purslane provides more omega-3 fatty acids than any other leafy vegetable. With its lemony stems and a strangely sturdy texture, this cultivated golden purslane is a rare treat!
one bunch purslane
a couple handfuls of cherry tomatoes, cut into halves (or quarters if they are large)
1/2 medium cucumber or 1 lemon cucumber, cut into thin wedges
1/4 cup extra-virgin olive oil
4 teaspoons red wine vinegar
1/2 teaspoon sea salt, or to taste
1/4 teaspoon cracked black pepper, or to taste
4 ounces semi-aged goat cheese
Rinse the purslane in plenty of cold water, drain it, strip the leaves from the stems. Use the leaves whole but roughly chop the stems (many recipes call to discard the stems, but this purslane is so tender and fresh that you should definitely include the stems!)
Pat the leaves dry and transfer them to a medium bowl. Add the tomatoes and cucumber, and toss gently to combine.
Whisk together the oil and vinegar in a small bowl until emulsified; season with salt and pepper. Add the dressing to the purslane mixture and toss gently until the leaves are well coated. Divide among individual serving plates. Crumble the cheese over the salads and serve.