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Mesclun means "mixture" in the Provence, so it is just a mixed salad salad.

Typically, it includes the young leaves of several types of green salad leaves: chervil, rocket/arugala, dandelion, chicory, radicchio, frisee endive, round lettuce, romaine, escarole, corn salad and tarragon. Chervil is the essential leaf, the rest can be mixed up any which way.


200 g mesclun mix (4 large handfuls)
1 tbsp balsamic vinegar
1 tbsp olive oil
1 tbsp walnut oil
1 clove garlic, finely minced
Salt and freshly ground black pepper


Wash and dry the salad leaves. Place into a salad bowl.

Mix the other ingredients in a jug or mug. Pour over the salad leaves.

Toss, then serve.