Purslane and Herb Salad


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. 


  • 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)