1 headradicchio, leaves separated100 gmmâche (lamb’s lettuce)100 gmpurslaneMustard and herb dressing1egg yolk20 gmDijon mustard100 mlSherry vinegar200 mlvegetable oil1 tbsphoney1 tbspfinely chopped parsley and tarragon
For mustard and herb dressing, whisk yolk, mustard and vinegar until well combined. Gradually add oil in a thin stream and whisk thickened. Add honey and 50ml hot water and whisk until smooth. Stir in herbs. Makes 340ml.
Transfer leaves to a bowl, toss with enough dressing to just coat, then serve. Remaining dressing will keep refrigerated for 3 days.