The best things in life are free—and easy. Take this weed salad that uses purslane as the featured ingredient. It’s delicious in inverse proportion to the time and skill required to make it. Which is to say it’s really good and really simple.
First, a word about weeds. You’ve heard me extol their virtues before. If you’re still a non-believer that weeds can save the world, I insist you try this recipe. Most Americans are busy pulling purslane (Portulaca oleracea—same family as miner’s lettuce) right now if they’re thinking about it at all—and pulling their hair out, too, because like Himalayan blackberry purslane can never be vanquished. But it can be eaten.
Here’s what you do. Pick a bunch of purslane, stem it (making sure to keep many of the leaf clusters intact), and toss it with a chopped sweet onion such as a Walla Walla and a large ripe heirloom tomato. That’s it. Season with salt and pepper and allow the tomato juice to form the dressing; squeeze a chunk of tomato into the salad if necessary to get the juices flowing.