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Purslane, Mint, and Lettuce Salad with Spicy Yogurt Dressing





Yields
Serves 4

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.

 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
Step 1
1

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

Step 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.

Step 3
3

Pour dressing over greens and toss gently but thoroughly.

Step 4
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).

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories67
% Daily Value *
Total Fat 4g6%

Saturated Fat 0.7g4%
Cholesterol 1.3mg1%
Sodium 229mg10%
Total Carbohydrate 6.6g3%

Dietary Fiber 1.7g7%
Protein 2.9g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.