A few weeks ago, I didn't even know what Purslane was, but since then I've seen it everywhere... I've had it served as fritters, seen it on focaccia with heirloom tomatoes, in a hummus and pickled vegetable sandwich, and of course in salads galore. It reminds me of arugula, but might just be the new kale with its super food powers. It's a super rich source of omega-3s, vitamin E, and a whole boat load of other healthy stuff. It's also considered a weed, so you may already have a bunch around and not even realize it!
I've been making this recipe at home all week, and it's quickly turned into a new favorite. If you don't have any purslane around, arugula works as a great substitute. The only other ingredients you'll need are red wine vinegar, lemon juice, and olive oil for the dressing. The result feels fancy but doesn't take much time to put together, making it a perfect week night dinner. Let me know if you give it a try!