Shell Bean Salad with Purslane and Cherry Tomatoes
This sturdy salad gets better as it sits, so you can prepare it at least an hour before serving, which makes it a good dish to grace your Labor Day spread.Cranberry, cannellini, and flageolet are the varieties of fresh shell beans you’ll most likely find through October at farmers markets in the Bay Area. Curiously, they never seem to show up in grocery store produce sections, maybe because the pods tend to get soggy a couple of days after harvest. We’re especially fond of the deeply flavorful Marrow Fat shell beans from Tierra Vegetables in Santa Rosa, which are available for only a couple of weeks in the fall, at the CUESA farmers market at the Ferry Building.Purslane is a thick-stemmed green with tender leaves that make for a sturdy salad that won’t wilt if assembled and dressed in advance, and purslane is a nutritional powerhouse, rich in vitamin A, antioxidants, and Omega 3 fatty acids.We like to whisk together a caesar-like dressing with anchovy filets for salads like this. If you don’t have a jar of anchovies on hand you can substitute fish sauce, which is almost the same thing. And if fishiness is not your thing, soy sauce will suffice although it'll lack some of that umami punch.[tasty-recipe id="4069"]
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