Mache and Endive Salad With Clementines and Walnuts

By Martha Rose Shulman

Published April 9, 2013

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
5 minutes
Rating
4(65)
Comments
Read comments

Mache, a delicate green with a mild, subtle flavor, packs quite a nutritional punch, as it is high in omega-3s (as are walnuts) and folic acid. The salad is simple to throw together, but its flavors are complex, with sweet juicy mandarin (or tangerine or clementine sections), crunchy bitter endive and walnuts, soft and almost sweet mache, and vibrant fresh herbs. The recipe will serve 4 to 6 but I admit to eating a good half of this salad when I tested it.

Featured in: Mache and Endive Salad With Clementines and Walnuts

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:Serves 4 to 6

  • 1 4-ounce bag mache

  • 2 endives, thinly sliced crosswise

  • ¼ cup walnuts (1 ounce), lightly toasted if desired

  • 2 seedless, juicy mandarins, clementines, or seedless tangerines, peeled and broken into sections

  • 2 tablespoons chopped fresh tarragon or mint, or a combination

  • 1 tablespoon sherry or champagne vinegar

  • 1 tablespoon freshly squeezed orange juice

  • ½ to 1 teaspoon Dijon mustard, to taste

  • Salt and freshly ground pepper

  • 4 tablespoons extra virgin olive oil

  • 1 tablespoon walnut oil

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

4 grams carbs; 146 calories; 8 grams monosaturated fat; 5 grams polyunsaturated fat; 2 grams saturated fat; 15 grams fat; 1 gram fiber; 160 milligrams sodium; 1 gram protein; 2 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Combine the mache, endive, walnuts, mandarins or clementines, and fresh herbs in a large bowl. Whisk together the vinegar, orange juice, mustard, salt, pepper, olive oil and walnut oil. Toss with the salad and serve.

Tip

  • Advance preparation: You can prepare all of the ingredients several hours ahead.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
65 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Effie

I used butter lettuce in place of Mache greens which are not available where I live. Delicious, light, refreshing salad.

Jenny Green

So good! We used toasted pistachios.

Diane D

No mache at the Supermarket, but a Spring mix works just fine. I will still make it with mache when I find some, but the light mix of flavors in this salad is just delicious. The dressing could go on any salad.

Katja

Excellent recipe and wonderful flavors. I added shaved pecorino and it complemented it really well!

Effie

I used butter lettuce in place of Mache greens which are not available where I live. Delicious, light, refreshing salad.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.