Friday, June 19, 2015

Mache Rosettes with Olives and Radish

Mache is best known in France, though it becomes available in more places here every day. It typically grows in rosettes, and is often available that way - as opposed to the individual leaf that is often found in mixed greens. It's got a subtle taste, more flavorful than many of the leaf lettuces, but not as bitter or vibrant as arugula. While mache is also called either lamb's lettuce or corn lettuce, I've always found it simply labelled mache. Here, I've mixed it together with two other French favorites - olives and radishes. This salad actually started when I saw a delightful mix of various color radishes; white, pink, red, and purple. The radishes, together with the olives and mache, make a wonderful spring or early summer salad.


2 cups mache, rosettes or leaves
1/4 cup pitted olives
1/4 cup thinly sliced radishes, any color
2 tsp. salad dressing

Directions: Mix the mache, olives, and radishes together. Slice the radishes as thinly as possible - they'll still have a delightful crunch, but their strong flavor won't overpower the subtle mache. I used a mandoline for very thin slices. I used a lemon and honey salad dressing, Do use a dressing that is as subtle as the mache.

Serves 2, easily doubled

Stealthy Cooking Tip: Radishes vary in "heat" - depending on their variety. Try different kinds, and you'll find some more exciting to your palate than others. A salad with exciting tastes - like these sharp radishes and salty olives with subtle greens - is good paired with meats or other dishes that are long on flavor. The contrast between the two dishes will help you better appreciate them both. 

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