2 handfuls baby arugula

1 C. ripe cherry tomatoes, halved crosswise and sprinkled with salt

1/2 onion blossom, pulled apart into strands (or sub 1-2 T. finely chopped spring onion or red onion)

Nasturtium flowers for garnish (optional)

 

Good-quality extra virgin olive oil

Juice of 1/2 lemon

1 large spoonful sherry vinegar

Salt

Freshly ground black pepper

 

Pinch or cut the purslane into bite-sized pieces, discarding the bottom of the stems if they seem at all tough when you break them (if the sprigs are on the small/young side, this won’t be a problem). Wash gently and dry thoroughly in a salad spinner. Whisk about 1/4 C. olive oil or a little more together with the rest of the vinaigrette ingredients in a bowl (you want an olive oil to lemon-and-vinegar ratio of about 3:1) until they form an emulsion. Toss the purslane and arugula with the vinaigrette in a salad bowl. Scatter the tomatoes over the top and drizzle lightly with olive oil. Sprinkle with the onion blossoms and a little extra black pepper, and garnish with nasturtium flowers

 

 

Yield:

Calories:

Fat:

Fiber: