Purslane has a sweet-and-sour crunchiness that pairs well with the spicy arugula, watercress, and radishes. The salad is topped with thin slices of garlic scapes, the green portion of the garlic that grows above ground. It has a garlicy, vegetal flavor and is also good in tomato sauces and on pizza. The salad is dressed simply with a good extra virgin olive oil, lemon juice, and salt.

Servings: 4

Ingredients
1/4 pound purslane, large stems discarded
1/3 pound baby arugula
1 small bunch watercress, large stems discarded
1/4 pound heirloom radishes (assorted colors and sizes are nice), very thinly sliced
1 garlic scape, very thinly sliced
2 tablespoons extra virgin olive oil
2 teaspoons freshly-squeezed lemon juice
Salt and freshly ground pepper

Procedure

1. In a medium bowl, gently toss the purslane, arugula, and watercress leaves. Add radish slices to bowl.
2. Drizzle extra virgin olive oil onto salad and toss gently. Add salt, freshly ground pepper, and lemon juice and gently toss again.
3. Plate each salad and top with a small sprinkling of garlic scapes.