Advertisement
Ingredients
8 cups mesclun (choose a variety of tender young greens, herbs and flowers like purslane, pokeweed, dandelion, watercress, mustard greens, chickweed, creeping thyme, clover flowers, chicory flowers, chervil and the tiny, inner leaves of bibb lettuce heads
½ cup light olive oil
¼ cup unseasoned Japanese rice wine vinegar (see note)
Salt, freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
2 grams carbs; 252 calories; 20 grams monosaturated fat; 3 grams polyunsaturated fat; 4 grams saturated fat; 27 grams fat; 1 gram fiber; 265 milligrams sodium; 1 gram protein; 1 gram 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
- Step 1
Remove the tough stems from greens, herbs and flowers and discard. Wash and dry carefully.
- Step 2
In a serving bowl, combine oil, vinegar, salt and pepper. Add mesclun and toss to coat lightly.
Chinese rice wine vinegar may be substituted for Japanese but it has a sharper, more acidic taste; adjust proportions accordingly.
Private Notes