French Cooking: Mixed Green Salad (Salade de Mesclun)
Mesclun is a ready-mixed Provençal green salad composed of several kinds of salad leaves and herbs. A typical combination might include rocket, radicchio, lamb’s lettuce and curly endive with herbs such as chervil, basil, parsley and tarragon.
- 1 garlic clove, peeled
- 30ml/2 tbsp red wine or sherry vinegar
- 5ml/1 tsp Dijon mustard (optional)
- 75-120ml/5-8 tbsp extra virgin olive oil
- 200—225g/7—8oz mixed salad leaves and herbs
- Salt and freshly ground black pepper
Rub a large salad bowl with the garlic clove and leave in the bowl.
Add the vinegar, salt and pepper and mustard, if using. Stir to mix the ingredients and dissolve the salt, then whisk in the oil slowly.
Remove the garlic clove and stir the vinaigrette to combine. Add the salad leaves to the bowl and toss well. Serve the salad at once.
Mesclun always contains some pungent leaves. When dandelion leaves are in season, they are usually found in the mixture, so use them when available.