Mince the shallot and place in a small bowl. Season it generously with salt and pepper, and stir in the lemon juice. Let these ingredients sit together for 10 minutes to mellow the shallot. Drizzle in the olive oil, while constantly whisking until the dressing emulsifies.
Next, rinse and dry the purslane. Prepare the purslane by trimming and discarding the larger or tougher stems. In a large bowl, toss the leaves and tender stems with the dressing. If you'd like the purslane to be more tender, let it sit with the dressing for 20 minutes before serving.Enjoy Purslane Salad With Lemon Shallot Dressing!