After blogging about purslane last week, then writing a story about the edible weed for this week's Taste section, I figured it was time to actually eat the stuff.
I'd had a nibble in the garden when I first figured out what it was, but that was it. Since purslane is the highest source of Omega-3 fatty acids of any green vegetable, and since I had a bumper crop of it in my unkempt garden, I wanted to find a way to get it onto the family dinner plates.
I combined the leaves and some of the tender, topmost stems with fresh apricots, cherry tomatoes and goat cheese to make a salad. I dressed it with a vinaigrette made with lemon juice, olive oil, honey and finely minced candied ginger.
Even the kids ate it up.
I got the idea for that from Brooklyn chef Ethan Kostbar, who described "a summer salad of purslane" in a