Purslane

Sour on sour, and the dairy stops the leaf feeling slippery.

Raw and crushed into the yoghurt, which is where it belongs.

The acid in the leaf does what tomatillo does, and it cuts the fat.

Fat coats the mucilage so the texture stops announcing itself.

Two summer acids, one sweet and one sharp, same bowl.

Same watery snap. The purslane brings the sourness cucumber lacks.

Both green and sour. Together the stew never needs lime.

Brine and acid leaf, no dressing required beyond oil.

Dried sour on fresh sour. Anatolian instinct, and it stacks.

Tannic fat against slick leaf, which is the texture fix.

Both saline and slick. It works as mignonette you can chew.

Juniper resin over a saline succulent. A salad that drinks like a martini.