Known as the "designer salad," mesclun offers a gourmet mix of textures and sweet, spicy and bitter flavors.
HistoryThis combination of leaves hails from Nice, France where it was originally made with wild greens.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."
Buying TipsMesclun 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.
Storage TipsRefrigerate unwashed in a plastic bag and use within five days.
Usage TipsMesclun 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
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