Mache And Herb Power Salad Food

FENNEL,CARROT AND MACHE SALAD

Fennel,Carrot and Mache Salad image

Provided by Food Network

Time 15m

Number Of Ingredients 6

Ingredients

2 large carrots
1 large fennel bulb
1 lemon, juiced
3 tablespoons extra virgin olive oil
Salt and pepper to taste
Baby mache (any mild green will do)

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.

SOFT HERB SALAD

Soft Herb Salad image

In addition to how nice it looks, the beauty of this herb salad is that it can be as sweet or as pungent as you like, served in a big heap as a fresh first course, or a small pile as a refreshing side dish, or as a palate cleanser with a cheese course. It is especially energizing when served alongside heavy winter feasts:The leaf-green herbs, pink peppercorns and buttery golden almonds perk up the browns of roasts and braises. Picking the herbs and cleaning them is a finicky task, but can be done a day or two before.

Provided by Julia Moskin

Categories salads and dressings, appetizer, side dish

Time 1h

Yield 6 to 8 servings (can be doubled)

Number Of Ingredients 12

Ingredients

2 cups cilantro leaves
1 cup flat-leaf parsley leaves
1 cup small dill sprigs
1 cup basil or mint leaves
1 cup arugula leaves
2 cups purslane, mâche or hearts of Boston lettuce leaves
4 tablespoons unsalted butter
1 cup sliced almonds
Salt and coarsely ground black pepper
¼ teaspoon red chile flakes or 1/2 teaspoon crushed pink peppercorns (optional)
3 tablespoons lemon juice, more to taste
2 tablespoons olive oil, more to taste

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.

Nutrition Facts : @context http, Calories 160, UnsaturatedFat 10 grams, Carbohydrate 5 grams, Fat 15 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 5 grams, Sodium 157 milligrams, Sugar 1 gram, TransFat 0 grams

MACHE AND ENDIVE SALAD WITH CLEMENTINES AND WALNUTS

Mache and Endive Salad With Clementines and Walnuts image

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.

Provided by Martha Rose Shulman

Categories dinner, weekday, salads and dressings

Time 5m

Yield Serves 4 to 6

Number Of Ingredients 11

Ingredients

1 4-ounce bag mache
2 endives, thinly sliced crosswise
1/4 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
1/2 to 1 teaspoon Dijon mustard, to taste
Salt and freshly ground pepper
4 tablespoons extra virgin olive oil
1 tablespoon walnut oil

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.

Nutrition Facts : @context http, Calories 157, UnsaturatedFat 12 grams, Carbohydrate 7 grams, Fat 15 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 211 milligrams, Sugar 4 grams, TransFat 0 grams

MâCHE SALAD WITH CREOLE VINAIGRETTE

Mâche Salad with Creole Vinaigrette image

Mâche is sold in different ways - sometimes it comes in a package with soil plugs attached and sometimes you can find it loose, like mesclun. If you're buying it with plugs attached, you'll need 1 1/2 pounds; if you're buying it loose, you'll need 5 ounces.

Categories Salad Leafy Green Brunch Side Fourth of July Quick & Easy Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 10 servings

Number Of Ingredients 7

Ingredients

1 yolk from a large hard-boiled egg
2 3/4 teaspoons white-wine vinegar
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup olive oil
16 cups loosely packed mâche (lamb's lettuce; see above)

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.

CUCUMBER-AND-MâCHE SALAD

Cucumber-and-Mâche Salad image

This delicate salad, from the chef Yotam Ottolenghi, is redolent with spring flavors. Do not dress it until just before it reaches the table, and if mâche is not available, try purslane.

Provided by Sam Sifton

Categories salads and dressings, side dish

Time 15m

Yield Serves 6 to 8

Number Of Ingredients 11

Ingredients

1 1/2 tablespoons lemon juice
1 garlic clove, peeled and crushed
1 inch fresh ginger, peeled and grated
2 tablespoons plain, full-fat yogurt
Kosher salt to taste
10 baby cucumbers or 3 regular cucumbers, approximately 2 to 2 1/2 pounds
1 cup mâche leaves, or purslane
1/3 cup mint leaves
1/3 cup cilantro leaves
1 teaspoon nigella seeds
1 tablespoon extra-virgin olive oil

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.

Nutrition Facts : @context http, Calories 43, UnsaturatedFat 2 grams, Carbohydrate 6 grams, Fat 2 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 342 milligrams, Sugar 2 grams

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Mache And Herb Power Salad Food

FENNEL,CARROT AND MACHE SALAD

SOFT HERB SALAD

MACHE AND ENDIVE SALAD WITH CLEMENTINES AND WALNUTS

MâCHE SALAD WITH CREOLE VINAIGRETTE

Mâche is sold in different ways - sometimes it comes in a package with soil plugs attached and sometimes you can find it loose, like mesclun. If you're buying it with plugs attached, you'll need 1 1/2 pounds; if you're buying it loose, you'll need 5 ounces.

CUCUMBER-AND-MâCHE SALAD

This delicate salad, from the chef Yotam Ottolenghi, is redolent with spring flavors. Do not dress it until just before it reaches the table, and if mâche is not available, try purslane.

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