Mache And Herb Power Salad Recipes

MâCHE SALAD WITH YOGURT DRESSING

Steps:

• Place the mâche in a salad bowl. Whisk together the lemon juice, salt and pepper, and olive oil. Toss with the mâche.
• Combine the garlic cloves with a generous pinch of salt in a mortar and pestle and mash to a paste. Stir in the yogurt. Add to the salad and toss. Top with any of the optional ingredients, and serve at once.

MâCHE SALAD WITH CREOLE VINAIGRETTE

Steps:

• Crumble yolk into a blender, then add vinegar, mustard, salt, and pepper and blend until combined well. With motor running, add oil in a slow stream, blending until combined well.
• Toss mâche with vinaigrette just before serving.

MACHE AND ENDIVE SALAD WITH CLEMENTINES AND WALNUTS

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.

CUCUMBER-AND-MâCHE SALAD

Steps:

• For the dressing, whisk together the lemon juice, garlic, ginger and yogurt, along with a pinch of salt, and set aside.
• Slice each cucumber in half lengthwise, and then into quarters. Slice each quarter on the diagonal in thin slices. Place in a large bowl along with the mâche, mint and cilantro. Just before serving, pour the dressing over the greens, and mix gently. Place the salad on a large platter, sprinkle with the nigella seeds and serve, with the oil drizzled on top.

FENNEL,CARROT AND MACHE SALAD

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.

MACHE WITH WARM BRIE AND APPLES

Steps:

• Preheat the oven to 350 degrees. Place the sliced bread on a sheet pan and bake for 6 to 8 minutes, until crisp.
• Arrange the 4 wedges of Brie snugly in one layer in a glass or ceramic baking dish. Drizzle the honey over the wedges and then scatter the pistachios over the top. Bake for 3 to 5 minutes (depending on the ripeness of the Brie) until the Brie just begins to ooze but isn't melted. Be careful-it happens fast!
• Place the mache in a large bowl and toss it gently with the balsamic vinegar and olive oil. Sprinkle with salt and pepper. Divide the salad among 4 large salad plates and place a piece of the warm Brie with the pistachios in the center of each plate. Place a quarter of the apple slices on each plate fanned out on one side of the Brie. Place 2 or 3 slices of toasted baguette on the other side of the Brie and sprinkle generously with salt and pepper. Drizzle with the honey still in the baking dish and serve immediately.

SOFT HERB SALAD

Steps:

• Up to a day before serving, wash the herbs and greens: Fill a large bowl or clean sink with plenty of cold water. Immerse the leaves, swish around to loosen any dirt, then gently lift out. Dry in a salad spinner or by spreading them on clean kitchen towels. (If working ahead, refrigerate the dry leaves in sealed plastic bags or containers. Add a paper towel to each bag to absorb excess water.)
• Melt butter in a frying pan until it sizzles. Add almonds. Sauté over low heat, until the almonds are golden and the butter is browned. Lift out almonds and drain on paper towels, reserving butter. (Butter can be kept for 1 day. Melt and cool again before assembling salad.)
• When ready to serve, place greens in a large bowl. Add salt, pepper, chile flakes, almonds, cooking butter, lemon juice and olive oil. Toss gently and season to taste, then serve immediately.