Known as the "designer salad," mesclun offers a gourmet mix of textures and sweet, spicy and bitter flavors.
Mesclun is a potpourri of young, small salad greens, herbs
edible flowers. The mixture varies depending on the source, but common
ingredients include arugula
, dandelion, frisee, mizuna
, mache, oak
and sorrel. An exciting departure from your everyday
iceberg, mesclun makes salads "pop" with a blend of textures and sweet, spicy and
This combination of leaves hails from Nice, France where it was originally made with wild greens. The term "mesclun" comes from mesclumo
, a Provencal word for "mix."
Mesclun is available at specialty produce markets and many
supermarkets. It's sometimes called mesculum, spring mix, gourmet salad
mix or field greens. Look for small, crisp leaves with no signs of
wilting. They should smell fresh, not sour.
Refrigerate unwashed in a plastic bag and use within five days.
Mesclun is usually eaten raw in
salads, where it imparts a delightful tang. For the best flavor and
texture, wash the leaves right before you're ready to use them (any
added moisture will just make them wilt and spoil faster). The best way
to do this is to dunk the greens in a large bowl, pot or sink filled
with cold water. Any dirt or debris will sink to the bottom. Once
thoroughly cleaned, remove the leaves and blot dry.
Try one of our favorite mesclun recipes:
Date, Goat Cheese and Mesclun Salad
Marinated Fried Tofu and Vegetable Salad with Mesclun
Greek-Style Lamb Salad with Feta-Lemon Dressing