Mâche, purslane, red leaves


You'll need

1 head radicchio, leaves separated 100 gm mâche (lamb’s lettuce) 100 gm purslane   Mustard and herb dressing 1 egg yolk 20 gm Dijon mustard 100 ml Sherry vinegar 200 ml vegetable oil 1 tbsp honey 1 tbsp finely chopped parsley and tarragon

Method

  • 01
  • 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.
  • 02
  • Transfer leaves to a bowl, toss with enough dressing to just coat, then serve. Remaining dressing will keep refrigerated for 3 days.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Nov 2012

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