Recipe provided by Nicci Meadow, CSA member

Serves 4


1/4 cup extra-virgin olive oil

2-3 Tbs. fresh lemon juice

1/2 tsp salt

1 tsp freshly ground black pepper

2 Tbs. fresh flat-leaf parsley, chopped

2 cups purslane, leaves or sprigs

2 cups young, tender lettuce leaves

1 cup hazelnuts, chopped


In the bottom of a salad bowl, stir together the olive oil, lemon juice to taste, salt, pepper and parsley to form a vinaigrette. Add the purslane, lettuce leaves and half of the nuts. Using two spoons, turn the ingredients gently to coat them with the dressing.

Divide the dressed salad evenly among four salad plates. Top each with an equal portion of the remaining nuts.