Peach, raspberry + purslane salad

August 21, 2014
0 Ratings
  • Serves 2
Author Notes

Blogging this week on eating weeds, I was looking for a recipe using purslane, one of Michael Pollan's 'most nutritious plants in the world'. It contains higher levels of phytonutrients than domesticated greens –because these foods have to fend for themselves against pests and disease without any help from us and because historically we’ve tended to select and breed plant crops for sweetness; many of the defensive compounds plants produce are bitter. I just don't use much bitterness in my cooking and so to get my husband eating them, I put it with some sweet in season peaches with a peach dressing —vanessa green

What You'll Need
  • 10 purslane strands, cut into inch long pieces
  • 2 peaches, sliced (reserve 1/4 peach for your dressing)
  • 2 goat cheese squares (I love meredith's from Australia, about 1in squares)
  • raspberries, handful
  • 2 tablespoons olive oil
  • 1 teaspoon apple cider vinegar
  • Pinch salt
  1. combine 1/4 peach, olive oil, apple cider vinegar and salt in processor and whiz
  2. gently toss dressing through peaches, raspberries, purslane and feta all in on ego so you don't mix the feta too much or bruise the peaches.
  3. I actually like this for breakfast atop zucchini (see rainbow) fritters with a poached egg. Love sneaky veggies at breakfast

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