I recently attended a workshop on wild and raw food put on by my friends Julie Taggart and Jane McKay (see previous posts Wild and Free: A Feast From the Land and Wild and Free: Oregon Grape Cooler). In this post I am continuing with the recipes we sampled that day. This surprisingly delightful salad is made with what many consider to be a noxious and too-bountiful weed: purslane. Add to that the sweet/tart flavor of local wild-ish apricots and you have a gourmet delight.
This recipe was originally published in the magazine Edible Santa Fe—Summer 2012, from the article, Urban Foraging, by Amelia White:
Apricot and Grilled Purslane Salad
Fresh apricots were delicious in this lemony salad with some queso fresco, but I’m looking forward to trying it with peaches and blue cheese later in the season. Or, use cherry tomatoes and feta.
2 T lemon juice
2 T olive oil
1/4 t salt
Freshly ground black pepper
4-5 fresh apricots
2 ounces queso fresco, feta or blue cheese
1 lb. purslane (large whole sprigs, preferably a few whole plants)
Oil for grilling
Whisk together lemon juice, olive oil, salt and pepper in a large bowl. Chop the apricots, crumble the cheese, and add them to the bowl. Wash the purslane very thoroughly, keeping it in big pieces for grilling (if you’ve pulled whole plants, keep the roots on—they’re easier to handle that way). Dry it gently and rub or brush with oil. Grill over medium heat, turning several times, until the stems are soft and droopy. Using scissors, snip into 2″ pieces over the bowl, discarding the roots. Toss with dressing and serve hot or cold.
Jeane here: This was absolutely delicious and I recommend it to you all.
Tomorrow: A sumptuous drink of weeds!
Love to you all,