1/2 c. olive oil
1/4 c. balsamic vinegar
1 sprig each of fresh basil, thyme, oregano & sage
2 sprigs fresh chives
salt and pepper
Whisk together olive oil and vinegar. Remove herb leaves from stems, finely chop and stir into oil / vinegar mixture. Add salt and pepper to taste.
1 cucumber (chopped)
2 Roma tomatoes (chopped)
6 – 8 fresh mushrooms (sliced)
1 small clove pressed garlic
1 cup fresh purslane leaves
1/2 cup crumbled blue cheese
Stir main ingredients into marinade and refrigerate for 30 minutes.
Optional ingredients: Olives, Mozzarella balls, artichoke hearts or anything else your imagination comes up with.
Purslane is not mandatory. You just can’t call it “Weed Salad” without some weeds. I used to cultivate Purslane, but it is so prolific that I don’t bother anymore. There is a steady supply at various stages of development growing throughout my raised beds and potted plants. If you have not tried Purslane, I highly recommend it. This great little plant is high in Omega 3 fatty acid and Vitamin C. The tasty succulent herb is great in salads, on sandwiches, soups, sauteed or straight off the stem. Please do your research and know what you are eating before consuming wild plants.