Nicole Spiridakis for National Public Radio, USA did a story back in 2011, “Oh, The Things You Can Do With A Farm-Share Box” that had this recipe that will do marvelous things with your share today. The recipe calls for Purslane. Purslane has fleshy succulent leaves and stems with yellow flowers. They look like baby jade plants. The stems lay flat on the ground as they radiate from a single taproot sometimes forming large mats of leaves. It is closely related to Rose Moss, Portulaca grandiflora, grown as a “not so weedy” ornamental.
This is a delicate, fresh salad that makes the most of spring and summer lettuces and herbs. Make this within a day or two of receiving your CSA box so the greens are still tender. Don’t worry if you don’t have everything — try to experiment a bit with what you do have (example: add more arugula if you don’t have Purslane.), and add more vegetables such as raw grated beets or thinly sliced lemon cucumbers if you like. I call this a “catch-all” salad because nearly every herb or green has a home here, and you can adjust the quantities of each as desired.
Makes 4 to 6 servings
- 2 cups butter lettuce leaves
- 2 cups mixed greens (for example: baby spinach, miner’s lettuce, watercress)
- 2 tablespoons basil leaves
- 1/2 cup flat-leaf parsley leaves
- 1/2 cup purslane
- 1/2 cup baby arugula
- 5 radishes, washed and thinly sliced (or 1bunch)
- 3 to 4 thin-skinned small carrots, scrubbed and sliced thinly lengthwise
- Sea salt and freshly cracked pepper
- Optional additions: sunflower seeds, sliced almonds, strawberries, feta cheese
Tear the greens and herbs into bite-sized pieces, taking care not to bruise. Toss with the radishes and carrots. Season with salt and pepper.
- 1/2 cup olive oil
- 1/4 cup fresh lemon juice
- 1 garlic clove or 1 shallot, finely chopped
- Pinch salt
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 4 tablespoons chopped fresh sage
For the dressing, whisk ingredients together until well blended, or place in a food processor and pulse well to combine.
Gently fold the dressing into the salad, tossing to lightly coat the vegetables.