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.
- 1 4-ounce bag mache
- 2 endives, thinly sliced crosswise
- ¼ 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
- ½ to 1 teaspoon Dijon mustard, to taste
- Salt and freshly ground pepper
- 4 tablespoons extra virgin olive oil
- 1 tablespoon walnut oil
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (4 servings)
231 calories; 21 grams fat; 2 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 7 grams polyunsaturated fat; 8 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 2 grams protein; 15 milligrams sodium
Serves 4 to 6
- 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.
- Advance preparation: You can prepare all of the ingredients several hours ahead.