Simple Summer Purslane And Arugula Salad

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Washington Post


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1/4 cup extra-virgin olive oil

1 tablespoon red wine vinegar

2 teaspoons Dijon-style mustard

1 clove garlic, minced or mashed

5 cups purslane, washed and dried

5 cups arugula leaves, washed, dried and coarsely chopped

2 large ripe tomatoes, chopped


Freshly ground black pepper

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