Purslane or Lamb’s Lettuce and Yogurt Salad

Name: Purslane or Lamb’s Lettuce and Yogurt Salad
Yield: serves 4
Ingredients: 1 pound purslane or lamb’s-lettuce leaves (4 cups well packed); 1 cup plain whole-milk yogurt; 1 clove garlic, crushed; 2 tablespoons extra-virgin olive oil; Salt and white pepper

December 9, 2011

Recipe information

Yield
serves 4

Ingredients

1 pound purslane or lamb’s-lettuce leaves (4 cups well packed)

1 cup plain whole-milk yogurt

1 clove garlic, crushed

2 tablespoons extra-virgin olive oil

Salt and white pepper

Preparation

Step 1
If using purslane, pull the leaves off the stem but do include the stem if very tender. Wash the purslane or lamb’s lettuce, then wash and dry it.
Step 2
Beat the yogurt with the garlic, oil, and a little salt and pepper, and mix with the leaves.

Cover of Claudia Roden's The New Book of Middle Easter Food, featuring a blue filigree bowl filled with Meyer lemons and sprigs of mint.

TagsSalad Middle Eastern Yogurt Dairy Side Starter Dinner Gluten Free Nut Free Vegetarian Easy Quick 5 Ingredients or Fewer Cookbooks

Recipe notes

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