Cucumber-Purslane Yogurt Salad

You can adapt this recipe using smaller quantities.

5 large Cucumber, peeled, seeded and cut into quarter-round slices
    1/4 pound Purslane, large stems removed, washed and drained well
    2 tablespoons each, Fresh chopped mint, cilantro and chervil
    4 cups Whole milk yogurt
    1/4 cup Virgin olive oil
    3 cloves Garlic, puréed with the blade of a knife
    2 teaspoon ground Coriander
    kosher Salt and ground Black Pepper

    Place the cucumber, purslane and herbs into a large bowl. In another bowl, stir together the yogurt, olive oil and garlic, coriander and season to taste with salt. Add the yogurt mixture to the vegetables and mix well. Add a pinch of ground black pepper. Taste the dressed cucumber-purslane salad for seasoning, adding a little more salt if needed. Serve chilled.


1 cup purslane sprigs and 3 cups mesclun mix 
2 scallions, trimmed, the best green parts left intact, and thinly sliced (optional)
Coarse sea salt and cracked pepper to taste
Strained juice of 1 small lemon, or to taste
5 tablespoons extra virgin olive oil, or to taste

Thoroughly rinse the purslane and remove the small fleshy leaves in clusters (the stems are easily broken with your finger and thumbnail). Rinse the salad greens and pat dry; tear into bite-size pieces. Combine the greens and scallions in a salad bowl and sprinkle with salt and pepper, lemon juice, and olive oil. Toss with a wooden spoon and fork and salt add salt, pepper and/or lemon juice to taste. Serve immediately.