Mesclun

Mesclun

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From
Encyclopedia of Food and Cookery

Originating from Provence in France, mesclun is the term for mixes of tender young lettuces and other greens. The Provençale tradition calls for chervil, rocket (arugula), lettuce and endive in precise proportions. Elsewhere it is a mixture of baby greens, such as oak-leaf lettuce, tiny cos (romaine), butterhead and coral lettuce leaves along with wild or baby rocket (arugula), mizuna and snow pea shoots, depending on what is available. Even edible flowers or their petals such as calendulas, chive blossoms, marigolds, nasturtiums and violets may be part of a mesclun mix. It is a very convenient way of buying salad greens. Although the ingredients in mesclun are varied, all mescluns are noted for their tasty combination of flavour, colour and texture. Buy only as much mesclun as you need for that day. It does not keep well because of the extra handling it has received. You can mix your own. If using large leaves, tear into bite-size pieces.

Ingredients

Quantity Ingredient
see method for ingredients

Method

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