We’re back!

I can’t believe it’s been a month since our last post. I know we promised we’d be around more, but a lot happened in the last four weeks that made it difficult to post something. Things that happened:

1. The water heater broke and flooded the kitchen (fun!)
2. I had to close on a major project at work, which involved me practically living at the office
3. One of our cats passed away. This was very upsetting for us. I’ve never had  a pet die before, and I wasn’t in the mood for anything the week it happened.
4. R.’s brother is traveling and going off on a new adventure, and we’ve been trying to spend as much time as possible with him before he leaves (tonight!) Family is so important to us both, so we’ll miss him a lot. But we’re so unbelievably excited for him—we wish we could go too!

So those are our excuses. I realize that that’s just what they are—excuses—but life gets in the way of blogging sometimes and you know what? It’s not the end of the world. But we’ve missed you, and we’ve missed posting.  A LOT.

So here’s what this post is actually about: the easiest lunchy/brunchy thing you could possibly ever make. And I think I’ve mentioned before how much I love purslane. For those of you who’ve never tried it before, it’s a small, waxy, leafy green that kind of looks like lamb’s lettuce but isn’t. It’s got a really nice, grassy taste to it and holds its shape beautifully on a plate.

The highlight of this dish really is the purslane. I think purslane goes really well with fish because even though it’s got the same type of fattiness to it, it tastes to clean and fresh, and the texture is so unbelievably crisp that it complements fish so well. This particular salad is perfect for pairing with smoked fish dishes.

For the sandwich I used smoked trout, fresh baguette, and artisanal cream cheese. I also squeezed some lemon onto the trout to cut through the oiliness of it and add a bit of zing.

The dressing for the salad may not seem like it’s enough, but the idea is to lightly coat the purslane leaves, not drown them.  The capers might seem strange, but they add little pop! of flavor when you eat them.

Here’s the recipe for the salad—I hope you like it!

This entry was posted on Friday, February 12th, 2010 at 12:38 am and is filed under Uncategorized. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.