Farm to table at its simplest — picked fresh, dressed Asian, eaten immediately.
Ingredients
Main
Dressing
Method
Prep the Purslane
Wash thoroughly. Remove tough stems, keep only tender leaves and thin branches. Blanch in boiling water for 30 seconds, then transfer to ice water. Drain and pat dry.
Prep the Tomatoes
Halve cherry tomatoes and sprinkle with a pinch of salt. Let sit for 5 minutes to draw out excess moisture, then drain.
The move
This concentrates the tomato flavor — important when the tomato is the star.
Make the Dressing
Whisk together sesame oil, Sichuan pepper oil, rice vinegar, salt, and sugar. Taste as you go — it should be tangy, slightly numbing, with sesame coming through clearly.
Toss and Serve
Combine purslane and tomatoes. Pour over dressing and toss gently. Serve immediately.
The move
This salad is best the moment it is dressed. Do not let it sit.