Tuesday 15 September 2009

mâche w chive & mustard dressing

On recent visits to specialist green grocers, I’ve discovered Sydney is awash with packages from a new company selling fresh, wonderful mâche.

I remember when I was about 12 and my mother started growing mâche. I would happily eat the nutty, sweet leaves.

Looking back on it, I was very lucky I had a mother who grew sorrel and rocket and mâche when all the other kids ate nothing but iceberg lettuce (all that was available in the supermarket in those days).

But after that mâche supply ended, I was without my favourite salad green until 2 months ago when I found Sydney’s new supplier. Now mâche is back on the menu!

Mâche has a gentle, sweet flavour that is easily overpowered with too much acidity. To be honest, the dressing I’ve used below could be considered “too much”, so use your own judgement.

Instead I would probably recommend using a gentle oil (like walnut or hazelnut) and a light acidulant like verjuice.

Mâche w Chive & Mustard Dressing
Anna’s recipe. Serves 2.


100g mâche rosettes
1 heaped tablespoon wholegrain Dijon mustard
1 teaspoon chive paste (or 1 tablespoon fresh chopped chives)
4 tablespoons olive oil
1 tablespoon white wine vinegar


1. Carefully wash mâche rosettes, being sure to remove any residual dirt in their layers.

2. In a jar, shake Dijon mustard, chive, olive oil and vinegar until well combined (is emulsified a word or have I been ruined by George W?).

3. Combine mâche and dressing and serve immediately.

Mâche (Valerianella locusta) has many common names like corn salad, lamb’s lettuce, field salad, field lettuce and rapunzel

Mâche grows in pretty rosette clusters so dirt easily gets caught in the folds. Make sure you clean it well to remove any hidden grit.

Mâche grows wild in parts of Europe, northern Africa and western Asia and often pops up in unused fields. It was once a green foraged by peasants but by the reign of France’s Sun King (Louis XIV 1643-1715) it was part of the royal garden.

Full of vitamin C, B6, B9, E, and omega-3 fatty acids, mâche is a very healthy green.

The Weekend Herb Blogging host for this week is Chriesi from Almond Corner. Be sure to check out the round-up.

Other blogger recipes:
Algerian Clementine, Onion & Mâche Salad - Mediterranean Creole
Goat Cheese & Mâche Risotto - La Vie
Lamb's Lettuce & Chicken Soup - Chocolate & Zucchini
Mâche & Jicama Salad - sophistimom
Mâche Green Smoothies - She Simmers
Mâche w Orange Cumin Dressing - Kitchen Parade
Mâche, Raspberry & Viola Salad - Lekker, Lekker, Lekkerste
Vegan BLT - Healthy. Happy. Life.

From the M&M archives:
2008 - Drumstick Masala
2007 - Poire & Prosecco (cocktail)
2006 - Lentil Potage


1 comment:

  1. I think I've only had this type of lettuce in restaurants, but it's one of my favorites. Looks great!


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