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Cucumber-purslane-yogurt salad
From Athens Locally Grown
<p>A delicious chilled summer salad from the chef and co-owner of the famous Blue Room restaurant in Boston. Very fast and easy!</p>Source: http://www.starchefs.com/SJohnson/recipe05.html (Entered by Janice Matthews)
Serves: About 6
Vegetarian!
Ingredients
5 large
cucumbers, peeled and seeded
1/2 lb.
purslane, washed well and drained
2 T.
fresh chopped mint leaves
2 T.
fresh chopped cilantro
2 T.
fresh chopped chervil (optional)
4 cups
whole milk yogurt
1/4 cup
virgin olive oil
3 cloves
garlic, pureed with a knife blade
2 tsp.
ground coriander
to taste
kosher salt and ground black pepper
Step by Step Instructions
- Fix the herbs and veggies: Chop the cucumber into quart-round slices, remove any large stems from the purslane and chop the remaining leaves and stems, and chop up the mint, cilantro, and chervil. Put them all in a large bowl.
- In another bowl, stir together the yogurt, olive oil, garlic, and coriander. Season to taste with salt and a pinch of black pepper.
- Add the yogurt mixture to the vegetables and mix well. Taste for seasoning, adding a little more salt if needed.
- Serve chilled.