Mesclun

A mixture of young salad leaves and herbs, a typical mesclun may include rocket (arugula) and dandelion leaves, curly endive and chervil. It is seasoned with a vinaigrette of olive oil, fines herbes and garlic. The aim of a mesclun salad is to provide a contrast of both flavour and textures by combining mild and bitter tastes and soft and crunchy textures. In Provence, mesclun is served with small baked goat’s milk cheeses, pieces of bacon, croutons, or chicken livers fried in butter. The word ‘mesclun’ is derived from the Nice dialect mesclumo, meaning ‘mixture’.