Purslane is a new vegetable for the CSA this year, and I suspect I was not alone in being unsure how to handle it. Google to the rescue!! Unabashedly pulled from Epicurious.com, this salad tasted entirely of summer. We made a few modifications, of course. Our recipe:
- 1 teaspoon finely grated fresh lemon zest
- juice of 1 lemon
- 1 whole finely chopped shallot
- 1 garlic clove, minced
- 1.5 Tablespoons Dijon mustard
- some salt
- 1 tablespoon cup extra-virgin olive oil plus additional for brushing zucchini
- some black pepper
- half a bunch (1/2 cup?) chopped fresh flat-leaf parsley
- 1 pound zucchini
- 1 shares-worth Purslane
- half a pint cherry tomatoes, sliced in half
- 10 ounces chicken breast
We don’t have a grill, so the zucchini was sliced in half and cooked under the broiler (ok, not so summer-friendly) until well-colored, flipping halfway through. Chicken was sprinkled with salt, pepper, cayenne and paprika (though almost any seasoning combination would be good) and broiled on each side until cooked through.
Dressing was made by blending lemon zest and juice, garlic, mustard and oil –
NEAT TRICK ALERT! Use a blender to make a dressing!
Start with a blender and a Ball jar
Unscrew the base of the blender pitcher, being careful not to let the blade fall out on your foot
Fill your jar with the ingredients to be blended (not shown) and invert the blade/gasket over the jar
Screw the base over the blade, securing the blade inside the jar
The blade/jar apparatus now fits on the blender base! Blend and enjoy!
Toss the purslane (remove the big stems), parsley, shallot, tomatoes, zucchini and chicken together with the dressing. Summer in my mouth.
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