Grilled Zucchini Salad with Purslane and Tomato

• 1 teaspoon finely grated fresh lemon zest
• 3 tablespoons fresh lemon juice
• 1 tablespoon finely chopped shallot
• 1/4 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/3 cup extra-virgin olive oil plus additional for brushing zucchini
• 1/4 teaspoon black pepper
• 3 tablespoons chopped fresh flat-leaf parsley
• 4 zucchini (1 3/4 to 2 lb total), halved lengthwise
• 12 oz purslane, thick stems removed (4 cups)
• 10 oz pear or cherry tomatoes, halved lengthwise

1. Prepare grill for cooking.
2. If using a charcoal grill, open vents on bottom of grill.
3. Whisk together zest, lemon juice, shallot, mustard, and salt in a small bowl.
4. Add oil in a slow stream, whisking until dressing is emulsified.
5. Whisk in pepper and parsley.
6. Lightly brush zucchini all over with oil.
7. When fire is hot (you can hold your hand 5 inches above rack for 1 to 2 seconds), grill zucchini, cut sides down first, on lightly oiled grill rack, uncovered, turning once, until zucchini are just tender, 8 to 12 minutes total.
8. Transfer to a cutting board and cool slightly, then cut diagonally into 1/2-inch-thick slices.
9. Toss zucchini with purslane, tomatoes, and dressing in a large bowl.
10. Serve immediately.

lemon zest, lemon juice, shallot, dijon mustard, salt, extravirgin olive oil, black pepper, parsley, zucchini, purslane, pear

Taken from www.epicurious.com/recipes/food/views/grilled-zucchini-salad-with-purslane-and-tomato-106887 (may not work)