Tuesday, May 14, 2013

Tuesday at the Table

With the weather starting to slowly improve around here, I've been more in the mood for some good salads. So I've been purchasing a variety of greens - lettuces, spinach, kale, arugula - and making salads alot more regularly than usual. Well I had one the other night when we visited friends, and it rocked my salad world. I mean it was reallllly tasty, and I want to try making it myself.

Adapted from the "Spring Mâche Salad" in Food to Live By, I'm sharing the version I so enjoyed last weekend.

          1/2 cup fresh shelled English peas (from 1/2# unshelled peas)
          4 oz. (1 cup) fresh sugar snap peas, stems and strings removed
          3 1/2 oz. (about 5 cups) mâche, carefully rinsed and dried, if needed
          1 small jicama, peeled and cut into matchstick-size pieces
          About 1/4 cup Lemon Vinaigrette (below)
  1. Just before serving, place the mâche in a large salad bowl. Add 2 Tb. vinaigrette and toss lightly to coat leaves, then taste, adding up to 1 Tb. more of vinaigrette if needed. 
  2. Place the English peas, sugar snap peas, and jicama in a separate bowl and toss with 1 Tb. vinaigrette  Arrange vegetables on the greens and serve immediately.

  3. Lemon Vinaigrette
    1/3 cup plus 2 Tb. fresh lemon juice, preferable Meyer
    2/3 cup extra-virgin olive oil
    1 Tb. Dijon mustard
    3 large cloves garlic, peeled and crushed
    3/4 tsp. kosher salt

    Place all ingredients in a glass jar and seal tightly. Shake jar vigorously to combine ingredients. Vinaigrette can be refrigerated, covered, for up to 1 week. Let it return to room temperature and remove the garlic cloves before using.

    The original recipe included kohlrabi instead of the jicama, and also had radishes, as well as 1 Tb. each fresh tarragon and chervil. I liked my friend's combo of veg, but I'd like to try it with the added herbs. Also, if your peas are young and tender, great. If not, cook until crisp-tender in boiling water for 1 minute, then plunge into ice-water, draining before adding them to your salad.

    Mâche is a new ingredient to me, though I had heard of it and also by its other name, "lamb's lettuce". I found a list of recipes using it here, so I'll be checking that out, but I'm curious if you've used mâche in your salads or whatever. OR what's your favorite salad green. Please do tell. 


  1. Lambs lettuce is one of the standard salad leaves here in Europe, is massively popular and has to be one of my favourites. One of the classic salads here in Switzerland is a simple salad of lambs lettuce, chopped hard boiled eggs and croutons (and sometimes also cooked bacon lardons). Absolutely delicious.

  2. I love it! We usually ate it with warm potatoes i a salad and most important pumpkin seed oil! That is a huge tradition where I lived before. I love it but not everyone likes the taste of the oil.

  3. Yum! I deliberately went to the shop after work and bought 3 bags of salad leaves - think that'll persuade it to stop sleeting?

  4. That sounds like an interesting salad mix! I've never used mache but it sounds great from what I've read. I will definitely be trying that dressing! Thanks!