You must be logged in to post a review.
Mâche has a deserved and wide popularity. Americans in the 18th and early 19th centuries knew it as “corn salad.” Why it later disappeared from American salads is a small mystery. It has now reemerged on American supermarket shelves, sold to the public as something new from Europe under its French name “mâche.” By any name, this little leaf is easy to appreciate both for its fresh flavour and nutritious value.
You will also need a salad spinner or cotton dish towels for drying the lettuce leaves, a small bowl, a small whisk, and a garlic press if you have one.
Note about storing mâche and keeping it fresh:
If you have the option of buying mâche in whole rosettes with the leaves still attached together by the root and not prewashed, happily take it. Once plucked and washed, the leaves become fragile. Mâche will stay fresh in the refrigerator for a week or even a little longer if the whole rosettes are stored in a container lined with paper toweling, covered lightly with another sheet of towel and the whole wrapped in plastic or sealed with a lid. Pluck them apart and wash the leaves when ready to use them in a salad.
For the vinaigrette:
1. At least 30 minutes before serving the salad, put the oil and rice vinegar in a small bowl, add the sugar and whisk to dissolve it.
2. Add the cayenne, garlic, and salt. Let the vinaigrette stand at room temperature for 30 minutes or longer to develop the flavors and to give the sugar time to completely dissolve.
To assemble the salads:
1. If using whole rosettes of mâche, pluck the individual leaves apart. Wash the leaves well, refresh them in a bowl of ice water, and dry them in a salad spinner or on cotton towels. If the salad isn’t being made and served right away, spread the leaves out on cotton dish towels, roll them up in the towels and put them in the refrigerator. The leaves will stay fresh for several hours.
2. On each salad plate, arrange a loose bed of mâche leaves (about 1 cup for each person). Sprinkle cubes of mango and cucumber round about over the leaves.
2. With a large spoon, dribble vinaigrette over each salad and, if you like, sprinkle each salad with some pink peppercorns.
Peppery watercress pairs beautifully with the sweetness of strawberries and earthy flavor of toasted hazelnuts. Served with a red wine vinaigrette.
A classic southwest salad made with kale for extra nutrition and topped with a homemade cumin ginger sage dressing.
I had never had fennel before, but when I tasted this salad I absolutely loved it and over the years I have changed the recipe to include Meyer lemons and truffle cheese. It’s really refreshing. The bitterness of the baby arugula with the tart lemon dressing and the salty Parmesan cheese makes it perfect.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!