Jul. 29th, 2013

nverland: (Monthly-July)
[personal profile] nverland
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Mesclun Salad With Chickpeas and Dried Cherries
Serves 4| Hands-On Time: 05m| Total Time: 05m

Ingredients
6 ounces mesclun (6 cups) (see note)
2 carrots, halved lengthwise and thinly sliced on the bias
1 15-ounce can chickpeas, rinsed
1/2 cup dried cherries
1/4 cup fresh dill sprigs
4 to 5 tablespoons Balsamic-Dijon Vinaigrette
or bottled balsamic vinaigrette

Directions
In a large bowl, toss the mesclun, carrots, chickpeas, cherries, and dill with the vinaigrette.

NOTE: Mesclun (French pronunciation: [mɛsˈklœ̃]) is a salad mix of assorted small, young salad leaves which originated in Provence, France. The traditional mix includes chervil, arugula, leafy lettuces and endive in equal proportions, but in modern iterations may include an undetermined mix of fresh and available lettuces, spinach, arugula (rocket, or roquette), Swiss chard (silver beet), mustard greens (Dijon’s Child), endive, dandelion, frisée, mizuna, mâche (lamb’s lettuce), radicchio, sorrel, and/or other leaf vegetables.
The name comes from Provençal (Southern France)—mescla, “to mix"—and literally means “mixture".
In Hawaii, similar greens are grown in the region of Waimanalo on the windward side of Oahu. Because of their origin, a similar salad mix called “Nalo Greens" is popular in Hawaiian cuisine.

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