Step 1

Carefully wash the purslane under cold running water to remove any dirt or grit. Gently pat it dry with a paper towel or use a salad spinner to remove excess water. It's crucial for the purslane to be dry for the dressing to adhere properly.

Step 2

Trim any overly thick or tough stems from the purslane. You can leave the smaller, tender stems and leaves whole, or gently tear larger pieces into more manageable bite-sized segments.

Step 3

In a medium mixing bowl, combine the dried purslane.

Step 4

In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, sea salt, and black pepper until well emulsified.

Step 5

Pour the dressing over the purslane. Gently toss the salad to ensure all the leaves are evenly coated.

Step 6

Taste and adjust seasoning if necessary, adding more salt, pepper, or lemon juice to your preference.

Step 7

Serve immediately as a light side dish or a refreshing starter.