Turkish Purslane Salad

August 26, 2010

Turkish Purslane Salad

Sara Jones, Tucson CSA

This is a simple, easy way to prepare purslane. Add diced,
cooked potatoes and garbanzo beans to this recipe to make a
really nice potato salad.

1/2 bunch purslane, cleaned, large stems removed and roughly
chopped
1 large clove garlic, minced
Juice from 1/2 lemon
1 tablespoon olive oil
1/3 cup plain yogurt
Red chile flakes, to taste
Salt, to taste

In a jar with a lid, combine garlic, lemon juice, oil, yogurt and
salt. Cover and shake well, until well mixed and pourable.
Pour mixture over purslane (and beans and potatoes, if using)
and stir to coat. Sprinkle with red chile flakes and serve.

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