Purslane, a sour-tasting green, forms the backbone of this refreshing herb salad from cookbook author Suzanne Zeidy, but watercress can be used in its place.
Featured in: Lunch at the Desert's Edge
Ingredients
- 4 cups packed purslane
- 4 cups packed arugula
- 2 cups packed cilantro
- 2 cups packed flat-leaf parsley
- 1 cup packed salad sprouts
- 1⁄4 cup extra-virgin olive oil
- 1⁄4 cup walnut oil
- 2⁄3 cup white balsamic vinegar
- 2 tsp. freshly grated horseradish
- 2 tsp. whole grain mustard
- Kosher salt and freshly ground black pepper
- 6 oz. goat cheese, crumbled
- 1 1⁄2 cups walnuts, roughly chopped
- Edible flowers, to garnish (optional)
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Instructions
Step 1
In a large bowl, toss the purslane with the arugula, cilantro, parsley, and sprouts. In a small bowl, whisk both oils with the vinegar, horseradish, and mustard until smooth. Pour the dressing over the salad, season with salt and pepper, and toss to combine. Crumble the goat cheese over the salad and sprinkle with walnuts and edible flowers, if using, before serving.
- In a large bowl, toss the purslane with the arugula, cilantro, parsley, and sprouts. In a small bowl, whisk both oils with the vinegar, horseradish, and mustard until smooth. Pour the dressing over the salad, season with salt and pepper, and toss to combine. Crumble the goat cheese over the salad and sprinkle with walnuts and edible flowers, if using, before serving.
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