This Mâche and Mint Salad with Cucumber is a light, refreshing, and elegant dish that is perfect for any occasion, especially when hosting company. The combination of delicate mâche greens with thinly sliced cucumber creates a delightful balance of flavors and textures. The addition of fresh mint and crunchy toasted pine nuts enhances the salad’s appeal, while the zesty dressing, featuring lemon juice, fresh parsley, thyme, and briny capers, adds bursts of bold flavor. Mâche, also known as lamb’s lettuce, provides a sweet and nutty taste, making it an excellent choice for this salad. However, if you cannot find mâche, baby spinach or mesclun can serve as suitable substitutes. This salad is quick to prepare, making it a fantastic side dish that will impress your guests with its simplicity and taste.
SERVES 6 TO 8
INGREDIENTS:
- 12 ounces (12 cups) mâche
- ½ cup chopped fresh mint
- 1 cucumber, thinly sliced
- ⅓ cup pine nuts, toasted
- 1 tablespoon lemon juice
- 1 tablespoon minced fresh parsley
- 1 tablespoon capers, rinsed and minced
- 1 teaspoon minced fresh thyme
- 1 garlic clove, minced
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¼ cup extra-virgin olive oil
INSTRUCTIONS:
- Gently toss the mâche, chopped fresh mint, thinly sliced cucumber, and toasted pine nuts together in a large bowl.
- In a small bowl, whisk together the lemon juice, minced parsley, minced capers, minced thyme, minced garlic, salt, and pepper.
- While whisking constantly, drizzle the extra-virgin olive oil into the dressing mixture.
- Drizzle the dressing over the salad in the large bowl and toss gently to coat the ingredients evenly.
- Serve the Mâche and Mint Salad with Cucumber immediately to enjoy its fresh and delightful flavors. This salad is an excellent side dish that complements various main courses, providing a light and elegant addition to your meals. Enjoy the combination of mâche’s sweet and nutty taste with the refreshing mint, crunchy pine nuts, and zesty vinaigrette for a delightful culinary experience.
TIPS:
- When handling mâche, be gentle as it is a delicate green. Avoid over-tossing to prevent bruising or wilting.
- Thoroughly wash and dry the mâche leaves before tossing them with the vinaigrette. Drying the greens ensures that the dressing adheres well to the leaves.
- Toast the pine nuts in a dry skillet over medium heat until they turn lightly browned and fragrant. Keep a close eye on them to prevent burning.
- If you prefer a creamier dressing, you can add a tablespoon of Greek yogurt or mayonnaise to the vinaigrette.
- Customize the salad by adding other fresh herbs like basil or dill, or include some sliced radishes or cherry tomatoes for extra color and flavor.
- Serve the salad immediately after dressing it to keep the mâche crisp and fresh.
VARIATIONS:
- Shaved Parmesan or Pecorino: Instead of simply sprinkling Parmesan, try shaving it into delicate curls using a vegetable peeler. Pecorino cheese is another excellent choice for added depth of flavor.
- Quinoa or Farro: Add cooked quinoa or farro to transform the salad into a heartier grain salad. It adds a chewy texture and boosts the nutritional profile.
- Honey-Roasted Cucumber: Elevate the cucumber’s sweetness by roasting the slices with a drizzle of honey before adding them to the salad.
- Pesto Vinaigrette: Substitute the lemon-parsley vinaigrette with a pesto vinaigrette for a burst of herby and garlicky flavors that go perfectly with the mâche and mint.
