Even if it is troublesome to wash purslane, it is worth such a taste. Garlic and yoghurt are one of my essentials, don't bother me when purslane is involved.
After preparing the purslane salad, resting it in the refrigerator for a while, like other salads and appetizers in which garlic is used, will add flavor to its flavor. Of course, the flavor and consistency of the yogurt you use is important, and you can get more enjoyable results with non-watered yogurt that is not too sour.
If you want, you can lightly boil the purslane instead of using it raw. If you like it hot, you can use roasted red pepper flakes in butter instead of olive oil. Love…
Ingredients for Purslane Salad (Yogurt) Recipe
- 1 vineyard purslane
- 2 cloves of crushed garlic
- 2 cups of yogurt (you can increase or decrease according to your preference)
- Salt
- Olive oil
How to Make Purslane Salad (Yogurt) Recipe?
- After cutting the roots of purslane, place it in plenty of water and leave it for a while.
- After washing and draining thoroughly with at least 2 waters, finely chop.
- Stir in yogurt and crushed garlic and salt.
- Finally, add the chopped purslane and cover with cling film and rest in the refrigerator for at least half an hour.
- Drizzle olive oil on top just before serving.