Wet Purslane Salad
from Nancy Gammons of Four Sisters Farm, for CUESA's Market to Table program on July 19, 2008.
Serves 4-6
INGREDIENTS:
2 cloves garlic, minced
1 stem basil, leaves picked and thinly sliced
2 tablespoons rice vinegar
1/3 cup good extra-virgin olive oil
Salt and pepper to taste
4 ripe heirloom tomatoes, chopped
3 cucumbers, peeled and chopped
1 red onion, chopped fine
2 bell or de Padrón peppers, chopped (you can use any type of pepper, depending on the level of heat you prefer)
1 bunch purslane, washed and trimmed
1 avocado, sliced in small bite size pieces
PREPARATION:
1. Mix the garlic, basil, vinegar, olive oil, salt, and pepper in the bottom of a salad bowl. Add all the ingredients except the avocado and purslane, and refrigerate for 30 minutes.
2. Remove from the refrigerator, add the purslane and avocado and mix well. Serve immediately.