Mâche is a delicate green also known as lamb’s lettuce, and it’s now available in many Whole Foods stores and other supermarkets in the United States. It has a rich nutritional profile: It is very high in vitamin C, beta carotene, omega-3s and iron (it has even more than spinach). I love the contrast here between the mild, subtle mâche and the sharp, pungent garlic-spiked yogurt.
- 1 4-ounce bag mâche about 5 cups, rinsed and spun dry
- 1 tablespoon fresh lemon juice
- freshly ground pepper
- 2 tablespoons extra virgin olive oil
- 3 tablespoons thick Greek-style or drained yogurt
- 1 to 2 garlic cloves to taste, halved, green shoots removed
- Optional: Halved cherry tomatoes
- Optional: sliced roasted beets
- Optional: chickpeas
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (4 servings)
77 calories; 7 grams fat; 0 grams saturated fat; 4 grams monounsaturated fat; 0 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 1 gram protein; 1 milligram cholesterol; 8 milligrams sodium
Serves 4 as a side salad
- 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.
- Advance preparation: Serve this right after you toss it.