Chef Detrich's purslane salad garnish
Harvest 5-10 stems of purslane.
Rinse in cold water
Remove all leaves and discard the stems
Blend together:
1 teaspoon Banyuls red wine vinegar (or the best vinegar you have)
1 teaspoon extra virgin olive oil (your best)
¼ teaspoon bourbon barrel aged soy sauce (or whatever soy sauce or tamari you have)
A few grinds of black pepper
Toss purslane leaves with the dressing and scatter over roasted root vegetables or serve on a charcuterie board with cheeses, meats and pickles.
