Skip to main content
Epicurious
Cookbooks

Purslane or Lamb’s Lettuce and Yogurt Salad

Recipe information

  • Yield

    serves 4

Ingredients

1 pound purslane or lamb’s-lettuce leaves (4 cups well packed)
1 cup plain whole-milk yogurt
1 clove garlic, crushed
2 tablespoons extra-virgin olive oil
Salt and white pepper

Preparation

  1. Step 1

    If using purslane, pull the leaves off the stem but do include the stem if very tender. Wash the purslane or lamb’s lettuce, then wash and dry it.

    Step 2

    Beat the yogurt with the garlic, oil, and a little salt and pepper, and mix with the leaves.

Cover of Claudia Roden's The New Book of Middle Easter Food, featuring a blue filigree bowl filled with Meyer lemons and sprigs of mint.
Reprinted with permission from The New Book of Middle Eastern Food, copyright © 2000 by Claudia Roden, published by Knopf. Buy the full book on Amazon or Bookshop.
TagsSaladMiddle EasternYogurtDairySideStarterDinnerGluten FreeNut FreeVegetarianEasyQuick5 Ingredients or FewerCookbooks
Read More
The Most-Saved Recipes in the Epicurious App in April
Like fattoush salad and strawberry shortcake roll.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Cod With Lemon Butter Sauce
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Strawberry Shortcake Roll
A birthday favorite in the Bon Appétit Test Kitchen.
Gingery Pork and Sugar Snap Pea Stir-Fry
Thinly sliced and cooked hot and fast, pork tenderloin is the juicy, cook-quicking weeknight champion of this vegetable-heavy stir-fry.
Fattoush Salad With Lemon-Sumac Dressing
Every salad should have pita chips.
29 Spring Pastas to Make the Most of Seasonal Produce
Like spicy carrot rigatoni and weeknight-fancy ravioli with peas.