Author Notes: Each week I bring home whatever looks especially inviting from the Santa Monica's Farmers' market.
The purslane had a mellow vegetal taste, a nice thick leaf, and a hint of lemon. The muscat grapes popped in my mouth, not too sweet and also a bit floral and vegetal. They seemed to belong together.
I wanted the dressing to be as simple as possible, to highlight the two ingredients.
tablespoons high quality olive oil
tablespoon red wine vinegar
tablespoon lemon juice
salt and pepper to taste
fresh oregano spring
bunch muscat grapes
bunches purslane lettuce
- The dressing: In a clean jar, mix the ingredients and shake to emulsify. Taste and adjust if necessary. The goal is a clean simple dressing that excites without puckering. Notes on dressing: Any good quality nut oil will work in this recipe (avocado? walnut? almond? these would be delicious). Any good quality wine vinegar will work too. Balsamic might be too sweet in this dressing.
- The salad: Cut muscat grapes in half and put in salad bowl. Wash and strip purslane leaves from thick stems (thinner stems are fine). Ratio is about 2-3 parts purslane to 1 part grapes.
- Dress salad lightly and toss.