Wednesday, May 9, 2012

Purslane Salad with Garlic Yogurt

Purslane Salad with Garlic Yogurt
  • 1 bunch purslane (about 1 cup)
  • 1 cup yogurt
  • 2 cloves of garlic, crushed
  • Salt to taste

Nip tender portions of the purslane with the stem (top 1 inch) and pick the leaves on the bottom portion without the stems. Wash thoroughly and drain in a colander.

Arrange purslane greens on a shallow serving dish.

In a bowl, mix yogurt and crushed garlic very well. Add salt and mix until it is smooth.
Pour garlic yogurt over purslane leaves. It will cover most of it. Garnish with a sprig or two of purslane. Serve chilled.
Purslane pieces
Purslane pieces arranged on a serving dish
Yogurt and garlic to be mixed
Purslane salad with garlic yogurt

Afiyet Olsun! Bon Appetit!

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