Purslane Dressing or Dip

Crisp snippets of citric purslane stud this creamy, herbal sauce. Serve it with an array of blanched and raw vegetables and bread sticks as an hors d’oeuvre; or spoon over poached salmon. To turn the dip into dressing, puree to a finer texture and add a little more sour cream. Serve with cooked beets, carrots, summer squash, or other mild vegetables for a salad course or side dish.