Credit: Pepe Salinas
Purslane Salad with Strawberries, Feta, and Hoja Santa Pesto
FOR THE SALAD
Purslane (verdolagas): 1 cup (washed and tender tips only)
Heirloom tomatoes: 3
Colima salt or sea salt: pinch
Eureka lemon zest: 1
FOR THE BASIC SHERRY VINAIGRETTE
Extra virgin olive oil: 4 tbsp
Fine salt: pinch
Sherry vinegar: 4 tbsp
FOR THE STRAWBERRIES
Fresh strawberries: 2 cups (sliced)
Strawberry liqueur such as crème de fraise: 3 tbsp
FOR THE HOJA SANTA PESTO
Hoja santa leaves or sub basil + pinch of anise seed: 3 cups (packed)
Baby spinach: 1 cup
Parmesan cheese: 1 cup (grated)
Sliced almonds: 1 cup
Fresh cilantro: 3 sprigs
Extra virgin olive oil: 1/2 cup
Fine salt: pinch
Sherry vinegar: 3 tbsp
FOR THE MARINATED CHEESE
Feta cheese: 12 oz (cut into 1-inch cubes)
Chili oil: 1 cup
Fresh rosemary: 1 sprig
Fresh thyme: 5 sprigs
Fresh oregano: 2 sprigs
- Wash and disinfect the purslane. Use only the most tender tips.
- Right before serving, toss with a little vinaigrette and a pinch of salt.
- Slice the heirloom tomatoes into 1 cm rounds.
- Season with vinaigrette, salt, and freshly ground black pepper.
- Grate Eureka lemon zest over the top.
- In a bowl, whisk together the sherry vinegar, olive oil, and salt until emulsified.
- Tip: You can also combine ingredients in a jar, seal, and shake to mix.
- Store in the refrigerator.
- Slice strawberries into rounds.
- Marinate with the strawberry liqueur for at least 10 minutes.
- Blend hoja santa leaves (or substitute), spinach, Parmesan, almonds, cilantro, olive oil, salt, and vinegar until smooth.
- Adjust seasoning to taste.
- Keep at room temperature until ready to serve.
- Cut feta into cubes.
- Place in a jar and cover with chili oil, rosemary, thyme, and oregano.
- Refrigerate and let marinate overnight for best flavor.
- On a flat plate, arrange two slices of heirloom tomato.
- Top with marinated strawberries and cheese cubes, alternating them.
- Drizzle with hoja santa pesto.
- Finish with a handful of purslane tips on top.
- Serve immediately.
