Purslane and Parsley Salad
- 3 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon finely chopped shallot
- 1/2 pound cherry tomatoes (preferably assorted heirloom varieties), halved or quartered if large
- 6 cups packed tender purslane sprigs and leaves (from a 1-pound bunch)
- 4 cups packed flat-leaf parsley leaves (from 2 large bunches)
Purslane