Best 5 Mache And Herb Power Salad Recipes

Are you looking for a flavorful and nutritious salad that is packed with vitamins and minerals? Look no further than mache and herb power salad. This vibrant salad is made with tender baby mache leaves, aromatic herbs, and a tangy vinaigrette. It's a perfect side dish for a summer barbecue or a light and refreshing lunch. With its mix of textures and flavors, this salad is sure to please even the most discerning palate.

Here are our top 5 tried and tested recipes!

TOMATO AND HERB SALAD

Tomato and Herb Salad image

Great-tasting tomatoes are drizzled with a simple oil-and-vinegar dressing to create a showstopping salad.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 20m

Yield 8

Number Of Ingredients 10

Ingredients

1/4 cup extra-virgin olive oil
3 tablespoons red wine vinegar
1 teaspoon salt
1/2 teaspoon freshly ground pepper
5 tomatoes (assorted varieties, including yellow and/or heirlooms), sliced or cut into wedges
1 cup small grape tomatoes, cut in half
1/4 cup thinly sliced sweet onion (such as Walla Walla or Maui)
2 tablespoons chopped fresh basil leaves
2 tablespoons chopped fresh Italian (flat-leaf) parsley
2 tablespoons chopped fresh oregano leaves

Steps:

In small bowl, beat dressing ingredients with wire whisk until well blended.
On large platter, arrange tomatoes and onion. Drizzle dressing over tomatoes and onion. Sprinkle with basil, parsley and oregano.

Nutrition Facts : Calories 90, Carbohydrate 5 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 3 g, TransFat 0 g

CUCUMBER-AND-MâCHE SALAD

Cucumber-and-Mâche Salad image

This delicate salad, from the chef Yotam Ottolenghi, is redolent with spring flavors. Do not dress it until just before it reaches the table, and if mâche is not available, try purslane.

Provided by Sam Sifton

Categories salads and dressings, side dish

Time 15m

Yield Serves 6 to 8

Number Of Ingredients 11

Ingredients

1 1/2 tablespoons lemon juice
1 garlic clove, peeled and crushed
1 inch fresh ginger, peeled and grated
2 tablespoons plain, full-fat yogurt
Kosher salt to taste
10 baby cucumbers or 3 regular cucumbers, approximately 2 to 2 1/2 pounds
1 cup mâche leaves, or purslane
1/3 cup mint leaves
1/3 cup cilantro leaves
1 teaspoon nigella seeds
1 tablespoon extra-virgin olive oil

Steps:

For the dressing, whisk together the lemon juice, garlic, ginger and yogurt, along with a pinch of salt, and set aside.
Slice each cucumber in half lengthwise, and then into quarters. Slice each quarter on the diagonal in thin slices. Place in a large bowl along with the mâche, mint and cilantro. Just before serving, pour the dressing over the greens, and mix gently. Place the salad on a large platter, sprinkle with the nigella seeds and serve, with the oil drizzled on top.

Nutrition Facts : @context http, Calories 43, UnsaturatedFat 2 grams, Carbohydrate 6 grams, Fat 2 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 342 milligrams, Sugar 2 grams

MACHE AND ENDIVE SALAD WITH CLEMENTINES AND WALNUTS

Mache and Endive Salad With Clementines and Walnuts image

Mache, a delicate green with a mild, subtle flavor, packs quite a nutritional punch, as it is high in omega-3s (as are walnuts) and folic acid. The salad is simple to throw together, but its flavors are complex, with sweet juicy mandarin (or tangerine or clementine sections), crunchy bitter endive and walnuts, soft and almost sweet mache, and vibrant fresh herbs. The recipe will serve 4 to 6 but I admit to eating a good half of this salad when I tested it.

Provided by Martha Rose Shulman

Categories dinner, weekday, salads and dressings

Time 5m

Yield Serves 4 to 6

Number Of Ingredients 11

Ingredients

1 4-ounce bag mache
2 endives, thinly sliced crosswise
1/4 cup walnuts (1 ounce), lightly toasted if desired
2 seedless, juicy mandarins, clementines, or seedless tangerines, peeled and broken into sections
2 tablespoons chopped fresh tarragon or mint, or a combination
1 tablespoon sherry or champagne vinegar
1 tablespoon freshly squeezed orange juice
1/2 to 1 teaspoon Dijon mustard, to taste
Salt and freshly ground pepper
4 tablespoons extra virgin olive oil
1 tablespoon walnut oil

Steps:

Combine the mache, endive, walnuts, mandarins or clementines, and fresh herbs in a large bowl. Whisk together the vinegar, orange juice, mustard, salt, pepper, olive oil and walnut oil. Toss with the salad and serve.

Nutrition Facts : @context http, Calories 157, UnsaturatedFat 12 grams, Carbohydrate 7 grams, Fat 15 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 211 milligrams, Sugar 4 grams, TransFat 0 grams

MIXED GRAIN AND HERB SALAD

Mixed Grain and Herb Salad image

This side dish is packed with whole grains and fresh herbs. Serve it alongside roasted chicken or Seared Fish with Beets and Broccoli.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 4

Ingredients

2 cups mixed cooked grains, such as bulgur, quinoa, brown rice, and farro
1/2 cup finely chopped mixed fresh herbs, such as dill, parsley, cilantro, and chives
2 teaspoons extra-virgin olive oil
Coarse salt and ground pepper

Steps:

In a medium bowl, toss together mixed cooked grains, mixed fresh herbs, and olive oil. Season with salt and pepper.

Nutrition Facts : Calories 129 g, Fat 4 g, Fiber 2 g, Protein 3 g

RIAD'S BEET AND MACHE SALAD

Riad's Beet and Mache Salad image

This recipe comes to us courtesy of chef Riad Nasr, of Balthazar restaurant in New York City.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 11

Ingredients

4 sprigs fresh thyme
4 medium beets
1 cup kosher salt, plus more to taste
Freshly ground pepper
1 1/2 teaspoons olive oil
2 medium leeks, white parts only, well washed
1/4 pound haricots verts
1/2 cup walnuts
1/4 pound mache
Sherry Vinaigrette
8 thin slices goat cheese

Steps:

Preheat oven to 375 degrees. Place a sprig of thyme on top of each beet, season with salt and pepper to taste, and drizzle each beet with 1/4 teaspoon olive oil. Wrap each individually in aluminum foil. Coat bottom of a small cast-iron skillet evenly with 1 cup salt. Place skillet in oven, and roast beets until tender enough to be pierced with a sharp knife, 45 minutes to 1 hour. Allow to cool, and peel skin off beets by rubbing with a paper towel.
Quarter leeks lengthwise, without cutting through the root end. Tie leeks together in a bunch with kitchen string.
Prepare an ice-water bath. Bring medium pot of salted water to a boil. Blanch haricots verts until tender, 5 to 10 minutes. Remove haricots verts from pot with a strainer or slotted spoon, refresh in ice bath, and drain. Blanch leeks in same pot until tender, 10 to 15 minutes. Drain, and cool to room temperature. Cut leeks through the root end, to make eight quarters; set aside.
Heat remaining 1/2 teaspoon olive oil in a small skillet over medium heat. Add walnuts; toast until fragrant. Season with salt.
On individual plates, thinly slice 1 beet per plate with a mandoline. Season beets with salt and pepper. Arrange haricots verts and leeks on top of beets, then add mache. Drizzle vinaigrette over each salad. Place two slices of goat cheese on each salad plate, and sprinkle with toasted walnuts. Serve.

Tips:

Use fresh ingredients: The fresher the ingredients, the better the salad will taste. Try to use organic produce whenever possible.
Wash your greens thoroughly: This will remove any dirt or debris. You can use a salad spinner to dry the greens quickly and easily.
Chop your ingredients evenly: This will help ensure that they cook evenly. If you are using a food processor, be careful not to over-process the ingredients, as this can make the salad mushy.
Dress the salad just before serving: This will help prevent the greens from wilting. You can use a vinaigrette, a creamy dressing, or a simple drizzle of olive oil and lemon juice.
Add some crunch: This can be done by adding nuts, seeds, or croutons. You can also add some fruit or vegetables that have a crunchy texture, such as apples, carrots, or celery.
Season to taste: Always taste the salad before serving and adjust the seasonings as needed. You may want to add more salt, pepper, or herbs.

Conclusion:

Mâche and herb power salad is a delicious and healthy salad that is perfect for any occasion. It is packed with nutrients and antioxidants, and it is a great way to get your daily dose of fruits and vegetables. The salad is also very versatile, and you can easily customize it to your own liking. So next time you are looking for a healthy and delicious salad, give this mâche and herb power salad a try. You won't be disappointed!