Browse All Recipes

Mâche, purslane, red leaves

Recipe for mâche, purslane, red leaves by Ross Lusted from Sydney restaurant The Bridge Room.

By Ross Lusted
  • 10 mins preparation
  • Serves 8
  • Print
Mâche, purslane, red leaves


  • 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


  • 1
    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.
  • 2
    Transfer leaves to a bowl, toss with enough dressing to just coat, then serve. Remaining dressing will keep refrigerated for 3 days.