Catch-All Herb Salad With Lemon-Sage Vinaigrette

Nicole Spiridakis for National Public Radio, USA did a story back in 2011, “Oh, The Things You Can Do With A Farm-Share Box” that had this recipe that will do marvelous things with your share today. The recipe calls for Purslane. purslane-closeup-flowerPurslane has fleshy succulent leaves and stems with yellow flowers. They look like baby jade plants. The stems lay flat on the ground as they radiate from a single taproot sometimes forming large mats of leaves. It is closely related to Rose Moss, Portulaca grandiflora, grown as a “not so weedy” ornamental.

This is a delicate, fresh salad that makes the most of spring and summer lettuces and herbs. Make this within a day or two of receiving your CSA box so the greens are still tender. Don’t worry if you don’t have everything — try to experiment a bit with what you do have (example: add more arugula if you don’t have Purslane.), and add more vegetables such as raw grated beets or thinly sliced lemon cucumbers if you like. I call this a “catch-all” salad because nearly every herb or green has a home here, and you can adjust the quantities of each as desired.  csasalad

Makes 4 to 6 servings

  • 2 cups butter lettuce leaves
  • 2 cups mixed greens (for example: baby spinach, miner’s lettuce, watercress)
  • 2 tablespoons basil leaves
  • 1/2 cup flat-leaf parsley leaves
  • 1/2 cup purslane
  • 1/2 cup baby arugula
  • 5 radishes, washed and thinly sliced (or 1bunch)
  • 3 to 4 thin-skinned small carrots, scrubbed and sliced thinly lengthwise
  • Sea salt and freshly cracked pepper
  • Optional additions: sunflower seeds, sliced almonds, strawberries, feta cheese

Tear the greens and herbs into bite-sized pieces, taking care not to bruise. Toss with the radishes and carrots. Season with salt and pepper.


  • 1/2 cup olive oil
  • 1/4 cup fresh lemon juice
  • 1 garlic clove or 1 shallot, finely chopped
  • Pinch salt
  • 2 tablespoons Dijon mustard
  • 1 tablespoon honey
  • 4 tablespoons chopped fresh sage

For the dressing, whisk ingredients together until well blended, or place in a food processor and pulse well to combine.

Gently fold the dressing into the salad, tossing to lightly coat the vegetables.

This entry was posted in Uncategorized. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s