Mache And Herb Power Salad Recipes

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MACHE AND ENDIVE SALAD WITH CLEMENTINES AND WALNUTS



Mache and Endive Salad With Clementines and Walnuts image

Mache, a delicate green with a mild, subtle flavor, packs quite a nutritional punch, as it is high in omega-3s (as are walnuts) and folic acid. The salad is simple to throw together, but its flavors are complex, with sweet juicy mandarin (or tangerine or clementine sections), crunchy bitter endive and walnuts, soft and almost sweet mache, and vibrant fresh herbs. The recipe will serve 4 to 6 but I admit to eating a good half of this salad when I tested it.

Provided by Martha Rose Shulman

Categories     dinner, weekday, salads and dressings

Time 5m

Yield Serves 4 to 6

Number Of Ingredients 11

1 4-ounce bag mache
2 endives, thinly sliced crosswise
1/4 cup walnuts (1 ounce), lightly toasted if desired
2 seedless, juicy mandarins, clementines, or seedless tangerines, peeled and broken into sections
2 tablespoons chopped fresh tarragon or mint, or a combination
1 tablespoon sherry or champagne vinegar
1 tablespoon freshly squeezed orange juice
1/2 to 1 teaspoon Dijon mustard, to taste
Salt and freshly ground pepper
4 tablespoons extra virgin olive oil
1 tablespoon walnut oil

Steps:

  • Combine the mache, endive, walnuts, mandarins or clementines, and fresh herbs in a large bowl. Whisk together the vinegar, orange juice, mustard, salt, pepper, olive oil and walnut oil. Toss with the salad and serve.

Nutrition Facts : @context http, Calories 157, UnsaturatedFat 12 grams, Carbohydrate 7 grams, Fat 15 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 211 milligrams, Sugar 4 grams, TransFat 0 grams

FENNEL,CARROT AND MACHE SALAD



Fennel,Carrot and Mache Salad image

Provided by Food Network

Time 15m

Number Of Ingredients 6

2 large carrots
1 large fennel bulb
1 lemon, juiced
3 tablespoons extra virgin olive oil
Salt and pepper to taste
Baby mache (any mild green will do)

Steps:

  • Using a peeler, remove the skin from the carrots and discard, then continue to peel the carrots until you are left with a pile of long thin slices. Cut the fennel bulb in half and remove the core from the inside. Shave the fennel as thinly as possible. In a separate bowl, mix together the lemon juice and extra virgin olive oil, season with salt and pepper. Dress the fennel and carrots with some of the vinaigrette and add the mache last.

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