A refreshing, light salad in which fresh purslane is blended with garlicky yogurt. With its cooling taste and nourishing leaves, purslane is an essential summer accompaniment to grilled dishes and olive-oil dishes.
Pick out the leafy, tender tips of the purslane, wash, and dry thoroughly; do not use the thick stems.
Whisk the yogurt, crushed garlic, olive oil, lemon juice, and salt in a bowl.
Just before serving, toss the purslane with the yogurt dressing and bring to the table right away. Note: Do not mix in advance, or the salad will become watery.
Important: Use only the leafy, tender tips of the purslane and discard the thick stems; tough stems spoil the salad's texture. Add the yogurt dressing close to serving time — a salad mixed too early turns watery. Contains milk.
Dry the purslane thoroughly before adding the yogurt; water left on the leaves after washing thins the sauce and makes the salad watery.
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