First, a word about weeds. You've heard me extol their virtues before. If you're still a non-believer that weeds can save the world, I insist you try this recipe. Most Americans are busy pulling purslane (Portulaca oleracea—same family as miner's lettuce) right now if they're thinking about it at all—and pulling their hair out, too, because like Himalayan blackberry purslane can never be vanquished. But it can be eaten.
You'll be amazed by the results. Purslane has a crunchy texture and a complex flavor that marries perfectly with the acidic tomato juice and sweetness of the onion. Jon Rowley turned me onto this salad last summer at an oyster fest and we ate it again the other day when I dropped by his house to pilfer a few of the shoots for my own garden.
That's right, I'm planting weeds!