Purslane, Mint, and Lettuce Salad with Spicy Yogurt Dressing

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

Preparation

1. 1. Put purslane, butter lettuce, frisée, cucumber, and mint in a large serving bowl.
2. 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. 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).