Name: Mâche, purslane, red leaves
Prep time: 10 min
Total time: 10 min
Yield: 8
Ingredients: 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

Mâche, purslane, red leaves

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

Coal-grilled lamb shoulder and loin, Jerusalem artichoke purée and chips — Squid, golden pickle, olives, preserved lemon

Ingredients

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

Main

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.

Ross Lusted

Styling by Kirsten Bookallil