Salade Mesclun
The Quirky Foodster Team
Ingredients
- Mixed young salad greens — 4 cups (mesclun mix)
- Olive oil — 2 tbsp
- Red wine vinegar — 1 tbsp
- Dijon mustard — 1/2 tsp
- Salt and pepper — to taste
Method
- Wash and dry the salad greens thoroughly.
- Whisk together the olive oil, vinegar, mustard, salt and pepper to make the dressing.
- Place the greens in a salad bowl and drizzle with the dressing just before serving.
- Toss gently to coat evenly.
Introduction: A simple salad of mixed young lettuces dressed lightly in olive oil and vinegar, a fresh side found throughout Monaco’s Mediterranean cooking.
Cultural Background: Mesclun, meaning ‘mixture’ in the Niçoise dialect, refers to a specific blend of young, tender salad greens traditionally grown along this stretch of Mediterranean coast, dressed simply to let the delicate flavours shine.
Tips: Dress the salad only just before serving, so the delicate leaves don’t wilt. Dry the greens thoroughly after washing, as excess water dilutes the dressing.
Variations: Add a few shaved radishes or thin cucumber slices for extra crunch. Top with a few edible flowers for a decorative touch.
Storage: Best assembled fresh; undressed greens can be stored in the refrigerator for up to 2 days.
Reheating: This is a cold salad and is not reheated.
Nutrition: Per serving (approx.): 90 kcal, 1 g protein, 8 g fat, 3 g carbohydrate.
FAQs:
Q: What greens make up a mesclun mix?
A: Typically a blend of young lettuces, arugula, chervil and
Q: Can I make my own mesclun mix?
A: Yes, combine a variety of young, tender salad greens
- Mixed young salad greens — 4 cups (mesclun mix)
- Olive oil — 2 tbsp
- Red wine vinegar — 1 tbsp
- Dijon mustard — 1/2 tsp
- Salt and pepper — to taste
Please log in to leave a comment.