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Corn Salad Bistro
Very Sweet!
Recipe
Corn Salad with Butter Lettuce and Croutons
A lightly flavored vinaigrette highlights the unique nutty flavor of this delicate green.
Gently wash Corn Salad Bistro by trimming the root ends and dipping in water. Towel dry and chill. In a bowl, combine 1/4 tsp salt with 4 tsp tarragon flavored vinegar and 1 small shallot, finely minced. Whisk in 4 tablespoons walnut oil or extra virgin olive oil. Toss the mache with dressing, and serve with golden beets, boiled eggs, and toasted pecans.
-Ellen Ecker Ogden, author of From the Cook's Garden cookbook
Description
Have you been introduced to the real mache? It is time you were. You can harvest this buttery, deep-green, velvet-leaved variety from early spring into fall. A charming salad green of the cupped, very sweet rosette leaves calls for scarcely more than a simple dressing of walnut oil and sherry vinegar, or merely a twist of lemon. Toss at the last minute to keep the delicate leaves from wilting. Consider, too, using as a garnish, tucking rosettes around cooked vegetables or potato salads.47 days to harvest