Cucumber-purslane-yogurt salad

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• 5 large Cucumber, peeled, seeded and cut into quarter-round slices
• 1/4 pound Purslane, large stems removed, washed and drained well
• 2 tablespoons each, Fresh chopped mint, cilantro and chervil
• 4 cups Whole milk yogurt
• 1/4 cup Virgin olive oil
• 3 cloves Garlic, puréed with the blade of a knife
• 2 teaspoon ground Coriander
•  kosher Salt and ground Black Pepper

Place the cucumber, purslane and herbs into a large bowl. In another bowl, stir together the yogurt, olive oil and garlic, coriander and season to taste with salt. Add the yogurt mixture to the vegetables and mix well. Add a pinch of ground black pepper. Taste the dressed cucumber-purslane salad for seasoning, adding a little more salt if needed. Serve chilled.

Ed. note: Parsley can be substituted for chervil.

From the Star Chefs blog: Recipe by Steve Johnson, chef of The Blue Room, Boston. Outside of his restaurant duties, Steve is one of the principle organizers for the Boston chapter of the CHEFS Collaborative 2000, a national network of chef/activists  which concentrates on  political issues related to food. Outside of his restaurant duties, Mr. Johnson is one of the principle organizers for the Boston chapter of the CHEFS Collaborative 2000, a national network of chef/activists which concentrates on political issues related to food.   Steve Johnson of The Blue Room in Boston
Outside of his restaurant duties, Mr. Johnson is one of the principle organizers for the Boston chapter of the CHEFS Collaborative 2000, a national network of chef/activists which concentrates on political issues related to food.




























http://www.starchefs.com/SJohnson/menu.shtml