Mâche Salad with Goat Cheese
- Vegetable recipes
- Kid-friendly
- Low carb
- Vegetarian
April is really a cruel month, with its promise of spring, yet nothing has really grown enough to eat yet. But if, by chance, you spread a few lamb's lettuce (mâche) seeds on your vegetable plot last autumn and you live in a warm part of Canada, you might have enough young lettuce plants to make a salad, for these tender, flavourful little lettuces come very early (they start growing under the last snow). Fortunately, the kind farmers of California grow them for the rest of us, too, so you can enjoy Mâche Salad with Goat Cheese, its springtime flavours matching our seasonal desires.
Ingredients
- 6 cups (1.5 L) mâche
- 4 oz (125 g) soft goat cheese, crumbled
- 1/4 cup (60 mL) toasted slivered almond
- Vinaigrette:
- 2 tbsp (30 mL) extra-virgin olive oil
- 1-1/2 tbsp (22 mL) Dijon mustard
- 2 tsp (10 mL) white wine vinegar
- Pinch each salt and black pepper
- 1 tbsp (15 mL) finely chopped chives
- 2 tsp (10 mL) minced fresh parsley
Preparation
You'll usually find buttery mâche (lamb's lettuce) at your local grocer packaged in 3.5 oz/99 g plastic containers equivalent to 6 cups/1.5 L mâche. Soak in cold water to wash, but don't separate the tiny clusters of leaves.
Vinaigrette: Whisk together oil, mustard, vinegar, salt and pepper; mix in chives and parsley.
Toss mâche with vinaigrette; top with goat cheese and almonds.
Makes 4 servings.
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