MESCLUN

Mesclun image

Provided by Linda Wells

Categories easy, quick, salads and dressings

Time 15m

Yield Four servings

Number Of Ingredients 8

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Ingredients

1 pound assorted greens, carefully washed and dried (see note)
1 cup chervil and parsley sprigs, very loosely packed
1/3 cup light white-wine tarragon vinegar or fruit vinegar
1 teaspoon sugar
1/3 cup light olive oil
1/3 cup vegetable oil
Salt and freshly ground white pepper to taste
1/2 cup herb blossoms, such as chervil, thyme, borage or sage combined with nasturtium petals or rosa rugosa petals

Steps:

Wrap the washed and dried greens in paper toweling and chill until ready to serve.
In a small saucepan, warm the vinegar and sugar over medium heat until the sugar dissolves. Allow to cool.
Whisk the oils and seasonings into the sweetened vinegar.
In a large bowl, toss the greens and herb sprigs with enough vinaigrette to coat, and divide among four chilled plates.
Sprinkle the salad with the blossoms and petals and serve. Accompany the salad with lightly toasted thick slices of crusty Italian bread and any triple-cream cheese or Gorgonzola and Mascarpone torta.

Zana Artsu

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I've made this salad several times and it's always a crowd-pleaser. It's the perfect salad for any occasion.

Syed tawakal ali Sherazi

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This is my go-to salad recipe. It's so easy to make and it's always delicious.

Jeremiah Henderson

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I made this salad for a party and it was a hit! Everyone loved it. The colors were so vibrant and the flavors were amazing.

Kayle

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This mesclun salad was delicious! I loved the combination of flavors and textures. The dressing was light and tangy, and the greens were fresh and crisp. I will definitely be making this salad again.

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