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Salad
Chef Tom Fraker
This is a nutrient-packed salad. Just one cup of Verdolaga, AKA purslane, is an amazing source of vitamins and minerals You'll find verdolaga to be crisp, yet hydrating.
2 bunches Verdolagas -- washed; ends trimmed
10 pieces Baby Heirloom Tomatoes -- halved
1/2 Perfect Sweet Onion -- sliced thin
to taste Balsamic Vinegar
to taste Salt and Freshly Ground Pepper
Remove the leaves from the verdolagas and chop the stems.
Place the leaves and stems in a bowl and add the tomato and onions.
Season with the salt and pepper and drizzle with balsamic vinegar.
Toss to combine and serve.
