Pigweed, otherwise known as lamb’s quarters, goosefoot, or wild spinach, is one of our oldest and most prolific wild greens, used not only for its spear-shaped leaves but for its small black seeds. Equally venerable as a culinary weed is the pink-stemmed purslane, a cousin of the bright-flowered but inedible portulaca. At their youngest, in the first breath of spring, the leaves of both pigweed and purslane are delicious raw. As they grow into adolescence, both need only a quick parboiling to restore tenderness but maintain crispness. If other wild things are near at hand, like leafing poke sprouts, the leaves of dandelions, or the blossoms and leaves of budding nasturtiums, use them, too, with sunflower seed dressing.
Wash the purslane plants and the pigweed leaves separately. If the purslane is large, chop into
Put the sunflower seeds in a blender with the oil and pulverize until chunky. Add the vinegar and season to taste. If dressing is too thick, thin with more vinegar. Pour the dressing over the salad greens.
© 1986 Betty Fussell. All rights reserved.