Winter purslane or miner's lettuce resembles tiny lily pads, but tastes like baby spinach. Tossed with Belgium endive in a walnut oil dressing - delicious and memorable!
Course
Salad, Side Dish
Category
Mediterranean
Prep Time10minutes
Total Time10minutes
Servings4
AutorElle
Ingredients
For the salad:
4handfuls winter purslane,miner's lettuce roots and thick stems trimmed, or substitute with lamb's lettuce (Mâche)
3headsBelgium endive,chopped
For the vinaigrette:
8tablespoonswalnut oil
2tablespoonsgood quality red wine vinegar
1teaspoonDijon mustard
sea salt and freshly ground pepper,to taste
Method
In a small bowl, whisk together vinegar and mustard. Gradually whisk in the walnut oil until well combined. season with salt and pepper.
Lightly toss dressing with the delicate greens and serve.