For the salad

1 tablespoon olive oil

½ yellow onion, sliced

1 clove garlic, sliced

½ teaspoon kosher salt

1 pound fresh shell beans such as cannellini or cranberry beans, removed from the pods

2 cups purslane, rinsed and patted dried

2 cup cherry tomatoes

1 teaspoon olive oil

2 tablespoons raw sunflower seeds

Pinch chili flakes, we use Aleppo

For the vinaigrette

1 anchovy filet

1 garlic clove

Pinch coarse sea salt

¼ teaspoon black pepper

6 tablespoons olive oil

2 tablespoons white wine vinegar (although we default to Meyer lemon juice if there’s some ripe ones hanging from our trees)

1 teaspoon French mustard