Southern Mesclun Salad

Name: Southern Mesclun Salad
Total time: 5 min
Yield: Four servings
Cuisine: southern
Ingredients: 8 cups mesclun (choose a variety of tender young greens, herbs and flowers like purslane, pokeweed, dandelion, watercress, mustard greens, chickweed, creeping thyme, clover flowers, chicory flowers, chervil and the tiny, inner leaves of bibb lettuce heads; 1/2 cup light olive oil; 1/4 cup unseasoned Japanese rice wine vinegar (see note); Salt, freshly ground pepper to taste

By Sarah Belk

Total Time: 5 minutes
Rating: (0)
Comments: Read comments

Featured in: Food; Southern Light

or to save this recipe.
Subscriber benefit: Give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share this recipe
Print this recipe
Include recipe photo

Ingredients

Yield:Four servings

8cups mesclun (choose a variety of tender young greens, herbs and flowers like purslane, pokeweed, dandelion, watercress, mustard greens, chickweed, creeping thyme, clover flowers, chicory flowers, chervil and the tiny, inner leaves of bibb lettuce heads
½cup light olive oil
¼cup unseasoned Japanese rice wine vinegar (see note)
Salt, freshly ground pepper to taste

Ingredient Substitution Guide

Preparation

Step 1
Remove the tough stems from greens, herbs and flowers and discard. Wash and dry carefully.
Step 2
In a serving bowl, combine oil, vinegar, salt and pepper. Add mesclun and toss to coat lightly.

Tip