Look, it is a weed. It is something many people pick to be rid of. And yet, now it is a table staple. Well, it is a staple on our table. Purslane is a succulent. Purslane is succulent. It also has a tang. A crisp and juicy tang. Purslane makes a dish.
We had some trouble the other night. We were working on dishes, that is what we do and the end result
just was not where we wanted to be. We were looking for some clarity. Sure a clear vision for a dish is great, though at days end we get to the end of the path by fining through our mistakes.
We try and procure great ingredients. We put ourselves in situations were we are able to procure great ingredients. Even so dishes do not always emerge clearly, if at all.
Last evening we were fine tuning a dish with wahoo. We had a simple cauliflower puree which we were using to complement the fish. While simple and short is good, sparse is sometimes viewed as lacking. We turned to sprigs of purslane. In leaning on purslane we needed to give it a bit of support. We made a light vinaigrette with lemon vinegar, olive oil and salt. I wish we were more complicated in out approach, though it seems simplicity was the torch bearer of the day.
The slow cooked wahoo, dressed with the lemon vinaigrette became enriched by the cauliflower and piqued by the succulent purslane.
It is amazing to me how the addition of a weed could take what was a dish and make it memorable. It really is in the eye of the beholder.
