You can make this bright, crunchy salad with wild-harvested purslane or cultivated "golden" purslane. Look for it at farmers markets or at Latin grocery stores, where it's labeled verdologas. We found it at the Panam International Supermarket in Columbia Heights.
- 12 ounces purslane (see headnote)
- 3/4 pint (about 1 3/4 cups) Sungold cherry tomatoes or other cherry tomatoes, cut into halves (or quarters if they are large)
- 1/2 medium cucumber or 1 lemon cucumber, cut into thin wedges
- 1/4 cup extra-virgin olive oil
- 4 teaspoons red wine vinegar
- 1/2 teaspoon sea salt, or to taste
- 1/4 teaspoon cracked black pepper, or to taste
- 4 ounces semi-aged goat cheese
Rinse the purslane in plenty of cold water, drain it, strip the leaves from the stems and discard the stems. (It's okay if a few of the more tender bits of stem remain.) You should have about 3 1/2 cups of leaves.
Pat the leaves dry and transfer them to a medium bowl. Add the tomatoes and cucumber, and toss gently to combine.
Whisk together the oil and vinegar in a small bowl until emulsified; season with salt and pepper. Add the dressing to the purslane mixture and toss gently until the leaves are well coated. Divide among individual serving plates. Crumble the cheese over the salads and serve.
From Washington food writer Emily Horton.
Tested by Jeff Donald.
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