purslane

In addition to how nice it looks, the beauty of this herb salad is that it can be as sweet or as pungent as you like, served in a big heap as a fresh first course, or a small pile as a refreshing side dish, or as a palate cleanser with a cheese course. It is especially energizing when served alongside heavy winter feasts:The leaf-green herbs, pink peppercorns and buttery golden almonds perk up the browns of roasts and braises. Picking the herbs and cleaning them is a finicky task, but can be done a day or two before.

Soft Herb Salad

cilantro leaves

parsley leaves

dill sprigs

basil or mint leaves

arugula leaves

purslane, mâche

unsalted butter

almonds

Salt and black pepper

red chile flakes pink peppercorns (optional)

lemon juice, more to taste

olive oil, more to taste

Up to a day before serving, wash the herbs and greens: Fill a large bowl or clean sink with plenty of cold water. Immerse the leaves, swish around to loosen any dirt, then gently lift out. Dry in a salad spinner or by spreading them on clean kitchen towels. (If working ahead, refrigerate the dry leaves in sealed plastic bags or containers. Add a paper towel to each bag to absorb excess water.)

Melt butter in a frying pan until it sizzles. Add almonds. Sauté over low heat, until the almonds are golden and the butter is browned. Lift out almonds and drain on paper towels, reserving butter. (Butter can be kept for 1 day. Melt and cool again before assembling salad.)

When ready to serve, place greens in a large bowl. Add salt, pepper, chile flakes, almonds, cooking butter, lemon juice and olive oil. Toss gently and season to taste, then serve immediately.

Whizzed in the food processor with some heavy cream and lemon zest, earthy goat cheese becomes rich and creamy, the perfect complement to juicy peaches and tomatoes. Fresh purslane, if you can find it, provides a slight crunch to the salad, but mâche or watercress would also work well. You could also tear up some basil, parsley or other tender herbs you have lying around and toss those in just before serving. Colorful, fresh and easy, this salad works as a starter, a side or a summery supper, piled on top of grilled bread.

Tomato and Peach Salad With Whipped Goat Cheese

olive oil

sherry vinegar

whole-grain mustard, preferably Maille brand

lemon

Kosher salt and black pepper

red onion, very thinly sliced

goat cheese

heavy cream

tomatoes

peaches

torn purslane, mâche or watercress (optional)

In a large bowl, whisk the olive oil, vinegar, mustard and lemon juice. Season generously with salt and pepper, stir in the red onion and set aside.

Crumble the goat cheese into the bowl of a food processor and whip until creamy, scraping down the sides of the work bowl as needed, 1 to 2 minutes. Add the heavy cream and lemon zest and whip just until fluffy, about 1 minute, scraping the bowl as needed. Transfer to a bowl and season to taste with salt.

Spread the whipped goat cheese on a large serving platter or in shallow bowl, distributing it evenly using the back of a spoon. Add the tomato wedges, peach wedges and purslane to the dressing and toss to coat. Season to taste with salt and pepper. Place on top of the whipped goat cheese and serve immediately.

Perfect as a starter or lighter option, this recipe is great for entertaining.

Recipe by chef Paul Wilson, of Wilson & Market.

Pumpkin hummus with minced prawns and za'atar

green prawns, peeled, deveined

red chilli, finely chopped

garlic clove, crushed

tbs olive oil, plus extra to drizzle

baby fennel, shaved, fronds reserved

Mint and purslane leaves

tbs thyme leaves, chopped

tbs toasted sesame seeds

sumac

biodynamic

tsp sesame oil

canned chickpeas, rinsed, drained (reserve remaining chickpeas

garlic cloves, chopped

tahini

tsp cumin

(180 milliliters) extra virgin olive oil

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5348771529001-5977441057001

Purslane Chimichurri is a twist on the traditional Argentinian condiment which uses one of the most nutritious plants on the planet!

Purslane Chimichurri

purslane leaves

Italian parsley leaves

oregano

garlic (minced)

jalapeno pepper

red wine vinegar (or

Salt and black pepper (to taste)

Combine all ingredients in a food processor or blender.  Process until smooth.

This sturdy salad gets better as it sits, so you can prepare it at least an hour before serving, which makes it a good dish to grace your Labor Day spread. You’ll find fresh shell beans at farmers markets through October, and while you’re there, look for purslane which is a nutritional powerhouse, rich in vitamin A, antioxidants and Omega 3 fatty acids. In other words, this salad is good for you.
Photo: Bruce Cole

Shell Bean Salad with Purslane and Cherry Tomatoes

½ yellow onion, sliced

garlic,

salt

beans

purslane,

cherry tomatoes

raw sunflower seeds

chili flakes, we use Aleppo

anchovy filet

garlic

black pepper

white wine vinegar

mustard

Beans

In a medium saucepan, warm the the olive oil over low heat and add the onion, garlic and salt. Cook until soft, but not brown, about 6-8 minutes. Add 4 cups water to the pan along with the beans. Bring to a simmer and cook for 20-30 minutes until the beans are soft. Note: keep at a simmer and do not boil the beans or they will fall apart.

Tomatoes

 While the beans are cooking, remove the stem ends from the cherry tomatoes and cut a small x-cross-hatch in the top where the stem was. Bring a small pot of water to a simmer and drop the cherry tomatoes in for 20 seconds. Drain, rinse with cold water and remove the peels.

Sunflower Seeds

Warm the olive oil over medium heat in a small pan and add the sunflower seeds. Stir every 30 seconds or so until they start to take on a light brown color. Turn off the heat and add the chili flakes.

Vinaigrette

In a mortar pestle, pound together the anchovy, garlic, salt and pepper to form a paste. Alternatively chop and mash these ingredients with the broad side of a chefs knife on a cutting board. In a small bowl, whisk together the oil, vinegar and mustard. Add the anchovy paste and stir to combine.

Salad

In a large bowl, toss the purslane with half of the vinaigrette and spread out on a serving plate or shallow dish. Scoop out the beans from the broth (reserve the bean broth for other use) and toss with the other half of the vinaigrette. Layer the beans on top of the purslane. Add the cherry tomatoes to the same bowl with the vinaigrette (there should be some left in the bowl still) and toss gently to coat. Spread the cherry tomatoes on top of the purslane and beans.

Serve

Garnish with the roasted sunflower seeds and serve.

Optional

we&#8217;ve been known to shave curls of parmesan cheese over this salad, as well as finishing with fresh snipped chives.

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