Cucumber-purslane-yogurt salad

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

Instructions

1. 1
   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.
2. 2
   In another bowl, stir together the yogurt, olive oil, garlic, and coriander. Season to taste with salt and a pinch of black pepper.
3. 3
   Add the yogurt mixture to the vegetables and mix well. Taste for seasoning, adding a little more salt if needed.
4. 4
   Serve chilled.