Purslane, Mint, and Lettuce Salad with Spicy Yogurt Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A common weed in many a gardener's backyard bed, wild purslane is perfectly edible—even delicious, in fact. Its juicy little leaves have a citrusy, sometimes peppery zip. Cultivated golden purslane is much milder than the tangy wild weed; you can use wild here instead of golden, but you may want to cut back a little on the garlic, mint, and chile so they don't overwhelm the purslane. Ingredients:
4 cups purslane leaves and tender stems |
4 cups loosely packed butter lettuce leaves |
1 cup torn frisee |
1 1/4 cups thinly sliced persian or seedless cucumber |
2 tablespoons chopped peppermint* or 3 tbsp. spearmint |
1 large garlic clove, minced |
1/2 teaspoon kosher salt |
1 tablespoon extra-virgin olive oil |
1/4 cup plain yogurt |
1/2 to 1 tsp. aleppo or red chile flakes |
Directions:
1. Put purslane, butter lettuce, frisée, cucumber, and mint in a large serving bowl.
2. Sprinkle garlic with salt, then mash into a paste with the flat side of a chef's knife. Scrape paste into a bowl and whisk with oil, yogurt, and chile flakes.
3. Pour dressing over greens and toss gently but thoroughly.
4. * Peppermint is much stronger than the common grocery-store spearmint, with darker, more elongated leaves and purplish stems. Find it at well-stocked grocery stores (or grow your own).
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