Purslane or Lambs Lettuce and Yogurt Salad

• 1 pound purslane or lambs-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

1. If using purslane, pull the leaves off the stem but do include the stem if very tender.
2. Wash the purslane or lambs lettuce, then wash and dry it.
3. Beat the yogurt with the garlic, oil, and a little salt and pepper, and mix with the leaves.

purslane, milk, clove garlic, extravirgin olive oil, salt

Taken from www.epicurious.com/recipes/food/views/purslane-or-lamb-s-lettuce-and-yogurt-salad-373182 (may not work)