Serves about 6 persons
Ingredients:
Generous bunch fresh purslane
2 cups or more plain yogurt
2 cloves garlic, peeled and crushed (adjust the amount to taste)
Salt
Extra-virgin olive oil, for drizzling
Paprika, for sprinkling.
Directions:
Snip off the stems of the purslane and discard. Chop the leafy parts into big pieces. Wash the leaves thoroughly. Drain and allow to dry.
For the dressing, in a bowl, combine the yogurt with garlic.
Add the purslane and gently stir to coat the purslane with the dressing. Season with salt to taste. Arrange the salad on a serving plate. Drizzle with some olive oil and sprinkle with paprika to taste. Serve immediately or chilled.
