Salade Mesclun

Salad of mixed leaves

Preparation info

  • Serves


    • Difficulty


    • Ready in

      5 min

Appears in

The Cooking of Provence

The Cooking of Provence

By Patricia Lousada

Published 1995

  • About

In Provence, Salade Mesclun used to be made from an assortment of wild herbs such as rocket, dandelion, lamb’s lettuce, purslane and wild chicory. The idea of a mixed green salad consisting of a variety of small – some bitter – is now popular all over France and I suspect it is the influence behind the packages of mixed salad greens available today. In Provence, seed packets of mesclun are sold and a similar, but not as bitter, mixture is sold here. Today many of those original plants and h