A salad of purslane and roasted corn with Mexican flavors.
Course: Salad, Side Dish
4oz2 cups tender purslane + extra sprigs for garnishing rinsed well and dried, cut into 1 inch segments, any tough stem portions removed *see note*
1.58 oz cups sweet corn roasted in the husk for 15 minutes @350, cooled, and cut off the cob
½teaspoonfreshly toasted, ground cumin seed
Extra virgin olive oilto taste
Fresh lime juiceto taste (See note)
A few handfuls fresh cherry tomatoes
Kosher salt and pepper to taste
Fresh chopped cilantroto taste
Fresh chopped mintto taste (optional)
A few garlic scapes or scallions, to taste
While you wash the purslane and roast the corn, char the tomatoes and scapes or scallions. Heat a cast iron skillet on high until smoking (turn on an air vent or fan) then add the tomatoes to the skillet dry.
Cook the tomatoes until they develop black char spots and are hot throughout, about 5-10 minutes. Remove the tomatoes and reserve. Repeat with the scapes or scallions, cutting them into large pieces that can fit into the pan as needed.
Slice the scapes into 1/4 inch slices and reserve.
Rinse and oil your cast iron skillet. (Traditionally this would be done on a comal, hot plate, or a hot stone.)
Mix all the ingredients together and season aggressively. It should be sweet, barely tart, well seasoned and herby. Taste and double check the seasoning until it tastes good to you, then garnish with a few extra purslane sprigs and serve.
Tough Purslane If your purslane is larger or seems a little tough, blanch it for a few seconds to tenderize it, then refresh in cold water, drain very well or spin dry and go from there. There will be a color change, but it's worth it if the purslane is tough. Making ahead This is a good salad to make ahead, but if you want to do that, don't add the lime juice until just before serving since if held for an extended period it will discolor the greens. Add some heatFresh or roasted jalapeno is a good addition here, if you like it hot.