What is mesclun salad?
Edward Bottone is a food and lifestyle journalist, a former chef and restaurateur, TV and radio presenter, and culinary educator.
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Mesclun (Valeianella locusta) is a mixture of young, small salad greens, especially baby lettuces such as mache (lamb’s lettuce), arugula (rocket) oak leaf lettuce, chervil, frisée, endive, radicchio, less often purslane, dandelion that originated in Provence. Traditionalists say they must be grown and picked together, should number nine varieties, and be no more than four inches high. The word derives from the Portuguese for mixed, mesclar. Some credit France obsessed, innovative restaurateur Alice Waters with bringing home seeds from abroad, and introducing mesclun salad in the U.S. at her legendary Chez Panisse. Today mesclun can be found in specialty produce markets and in some supermarkets. Generic spring mix is a close approximation. Not to be confused with similar sounding mescaline, the psychedelic methoxylated amphetamine from the button or bud of the Peyote cactus (Lophophora Williamsii).
Mesclun is a great choice for a home garden, inside or out, because it is easy to grow, and it provides a variety of fresh, healthy greens that can be used in salads, sandwiches, and other dishes. To grow mesclun at home, you will need a container, potting soil, and mesclun seeds. You can sow the seeds directly into the soil, and they should germinate in about 5-10 days, depending on the conditions. The seeds grow best in cool weather outdoors, on a sunny windowsill or with artificial light indoors. Once the mesclun is mature, you can start harvesting the leaves by cutting them off with scissors or a knife. The plants will continue to grow and produce more leaves as you harvest them.
A simple honey-mustard vinaigrette, discretely applied, allows a Mesclun salad to shine.
1 tbs multi floral honey
1 tbs Dijon mustard
Pinch of sea salt
A few grinds of black pepper
¼ cup, or more extra virgin olive oil
cider vinegar or lemon juice to desired consistence and taste
Whisk together the ingredients in the order given. Once the honey and mustard are well combined, add the salt and pepper and then drizzle in the oil to emulsify and thicken. When it is quite thick, add the vinegar or lemon juice, drizzling and whisking constantly until the desired consistency is reached. Taste. Adjust.
