Purslane, Mint, and Lettuce Salad with Spicy Yogurt Dressing
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.
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- Calories: 67
- Calories from fat: 52%
- Protein: 2.9g
- Fat: 4g
- Saturated fat: 0.7g
- Carbohydrate: 6.6g
- Fiber: 1.7g
- Sodium: 229mg
- Cholesterol: 1.3mg
- 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
- 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.
- * 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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