This simple recipe is a favorite of CSA member Cathy R. from the Bronx, which she found on Wildman Steve Brill’s website. Purslane is a great source of vegetable-based Omega, and has a pleasant flavor with a touch of citrus. Enjoy!
2 cups purslane leaves and small stems, chopped
2 cooked potatoes, chopped
4 cups mesclun salad greens or wild greens (i.e., lamb’s quarters, lady’s thumb, Asiatic dayflower)
1 bunch scallions, chopped
1 medium carrot, grated
1 red bell pepper, chopped
Combine all ingredients together
Serve with a creamy dressing like Goddess for example.