Southern Mesclun Salad

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
• ½ cup light olive oil
• ¼ cup unseasoned Japanese rice wine vinegar (see note)
• Salt, freshly ground pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    252 calories; 27 grams fat; 3 grams saturated fat; 19 grams monounsaturated fat; 2 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 0 grams protein; 602 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

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

• Chinese rice wine vinegar may be substituted for Japanese but it has a sharper, more acidic taste; adjust proportions accordingly.

5 minutes