Tomato Salad With Purslane With Chile Dressing Recipe From Oyamel

• :::Dressing: 2 dried pasilla de Oaxaca chiles (or dried ancho chiles) 1 cup canola oil 4 tablespoons freshly squeezed orange juice 4 tablespoons agave nectar 2 tablespoons freshly squeezed lime juice 1 garlic clove Salt, to taste:::

• :::Salad: 1 heirloom tomato, thinly sliced ½ cup purslane 6 pieces fried pork rinds, crumbled (or 2 slices crispy bacon, crumbled) 2 squash blossoms, petals only (optional):::

1. Make the dressing: Toast the chiles in a hot skillet over medium-low heat until fragrant, about 2 minutes. Transfer to a small bowl. Cover with hot water and let soak for 20 minutes to rehydrate, then drain.
2. Add the chiles, oil, orange juice, agave nectar, lime juice, garlic and some salt to a blender and purée until smooth. Reserve.
3. Make the salad: Place the tomato in a small bowl and toss with 2 tablespoons of the dressing (the rest of the dressing can be refrigerated for up to a week). Fan the tomato slices out onto a serving plate. Sprinkle the purslane and pork rinds or bacon over the top, drape with the squash blossom petals (if using), and serve.