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<\/p>\nPurslane Salad with Hot Bacon Vinaigrette and Garlic Croutons<\/p>\n
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This salad has absolutely everything going for it: flavor, price, omega-3, weeding.\u00c2\u00a0 With smoky bacon, garlic, and the crunch of the purslane, it\u00e2\u20ac\u2122s simply scrumptious.\u00c2\u00a0 With the deliciousness comes the bonus of frugality.\u00c2\u00a0 In the late spring you\u00e2\u20ac\u2122ll begin to see wild and free purslane in vacant lots, gardens and farmland.\u00c2\u00a0 The rampant beast that purslane can become still has small tender clusters of leaves at the tips in late May.\u00c2\u00a0 Harvest some of this succulent green and head right back for more tender tips as they grow back with weedy restlessness.<\/p>\n
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5 strips applewood smoked bacon<\/p>\n
3 T. extra virgin olive oil<\/p>\n
\u00c2\u00be cup cubed ciabatta-style bread (\u00c2\u00bd-inch cubes)<\/p>\n
\u00c2\u00be tsp. kosher salt<\/p>\n
\u00c2\u00bc tsp. plus a pinch freshly ground black pepper<\/p>\n
2 medium shallots, finely minced<\/p>\n
1 garlic clove, finely minced<\/p>\n
1 \u00c2\u00bd T. sherry vinegar<\/p>\n
1 tsp. Dijon mustard<\/p>\n
\u00c2\u00bd tsp. sugar<\/p>\n
1 pound purslane, tips and larger leaves only (5 to 6 C. loosely packed), cleaned<\/p>\n
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Position rack in the center of the oven.\u00c2\u00a0 Preheat the oven to 350\u00c2\u00ba.\u00c2\u00a0 Place the bacon in a cold saut\u00c3\u00a9 pan over medium heat.\u00c2\u00a0 Slowly cook the bacon until golden brown, 6 to 8 minutes, turning once.\u00c2\u00a0 Remove the bacon with tongs or a slotted spoon to a paper towel-lined baking sheet.\u00c2\u00a0 Take 1 tsp. of the bacon fat and put it in a small bowl.\u00c2\u00a0 Leave the remaining bacon fat in the pan to finish the salad.\u00c2\u00a0 (There should be about 2 T..) Slice the bacon strips into \u00c2\u00bc-inch pieces. Set aside.\u00c2\u00a0 Whisk 1 T. of the oil into the bacon fat in the bowl.\u00c2\u00a0 Add the bread cubes, tossing to coat evenly with the oil and bacon fat.\u00c2\u00a0 Season with \u00c2\u00bc tsp. of the salt and the pinch of pepper.\u00c2\u00a0 Spread the bread in a single layer on another baking sheet and bake until crisp and golden brown, 10 to 12 minutes. Set aside to cool.\u00c2\u00a0 Add the remaining 2 T. oil to the bacon fat in the saut\u00c3\u00a9 pan and place over medium heat.\u00c2\u00a0 When the fat mixture is hot but not smoking, add the shallots and garlic and cook until tender and softened, 3 to 4 minutes.\u00c2\u00a0 Whisk in the vinegar, mustard, sugar, the remaining \u00c2\u00bc tsp. salt, and the remaining \u00c2\u00bc tsp. pepper.\u00c2\u00a0 When the mixture is hot and bubbling, add the purslane. Stir quickly to coat the greens evenly with the dressing and just warm them.\u00c2\u00a0 This should take no more than 30 seconds, or the purslane will start to lose its fresh, tender crunch.\u00c2\u00a0 Remove from the heat. Sprinkle with some of the bacon and croutons. Serve immediately.<\/p>\n","protected":false},"excerpt":{"rendered":"
Purslane Salad with Hot Bacon Vinaigrette and Garlic Croutons This salad has absolutely everything going for it: flavor, price, omega-3, weeding.\u00c2\u00a0 With smoky bacon, garlic, and the crunch of the purslane, it\u00e2\u20ac\u2122s simply scrumptious.\u00c2\u00a0 With the deliciousness comes the bonus of frugality.\u00c2\u00a0 In the late spring you\u00e2\u20ac\u2122ll begin to see wild and free purslane in vacant lots, gardens and farmland.\u00c2\u00a0 The rampant beast that purslane can become still has small tender clusters of leaves at the tips in late May.\u00c2\u00a0…<\/p>\n