Broccoli, Quinoa and Purslane Salad

• 1/2 pound broccoli crowns (about 2 large), sliced very thin
• 2 tablespoons fresh lemon juice
• 1 tablespoon sherry vinegar
• Salt to taste
• 1 garlic clove, pureed
• Freshly ground pepper to taste
• 6 tablespoons extra virgin olive oil
• 1/4 pound purslane, thick stems trimmed, or mache
• 1 1/2 cups cooked quinoa
• 2 tablespoons finely chopped tarragon
• 1 1/2 cups wild or baby arugula

1. Place the sliced broccoli and all the little bits of florets that remain on your cutting board after you slice it in a large bowl.
2. Whisk together the lemon juice, vinegar, salt, garlic, pepper and olive oil and toss with the broccoli.
3. Let marinate for about 10 minutes while you prepare the remaining ingredients.
4. Add the purslane or mache, the quinoa and the tarragon to the bowl and toss together.
5. Line plates or a platter with the arugula, top with the salad, and serve.

broccoli crowns, lemon juice, sherry vinegar, salt, garlic, freshly ground pepper, extra virgin olive oil, purslane, quinoa, tarragon, wild

Taken from cooking.nytimes.com/recipes/1015246 (may not work)