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Cucumber-purslane-yogurt salad

A delicious chilled summer salad from the chef and co-owner of the famous Blue Room restaurant in Boston. Very fast and easy!

Source: (Entered by Janice Matthews)
Serves: About 6

5 large cucumbers, peeled and seeded
1/2 lb. purslane, washed well and drained      View Available Products
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
  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. In another bowl, stir together the yogurt, olive oil, garlic, and coriander. Season to taste with salt and a pinch of black pepper.
  3. Add the yogurt mixture to the vegetables and mix well. Taste for seasoning, adding a little more salt if needed.
  4. Serve chilled.


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