Mesclun Salad

Also called gourmet salad or baby salad mix, mesclun is simply a mix of lettuce harvested at a very immature stage, when the leaves ae very small and tender. Although it's expensive, mesclun has a superior taste and more delicate texture than most ordinary salad greens and is of consistently high quality year round. According to the Department of Agriculture, it is six times as nutritious as iceberg lettuce and has fewer chemical residues than mature greens because it's harvested so young. Mesclun is a colorful, tasty. instant salad that requires no more than the addition of a good dressing before serving.

Mesclun seldom contains fewer than a dozen different kinds of lettuce. Depending on availability, typical mesclun mixes are likely to include red oak leaf, a dark red lettuce with narrow leaves that resemble oak leaves; red romaine, which has oval, bronze-red leaves and a crunchy texture; lallarosa - small, round, ruffled red leaves with frosty green interiors and a soft texture; frisee - pencil-thin, feathery leaves of ivory-yellow that add both body and depth to the salad; as well as. arugula, mache and radicchio. It may also include mizuna, minoya, bronze leaf, red butter, and red iceberg lettuces - the list goes on, and it sometimes includes edible flowers.

Mesclun is sold at good produce markets. THe price can be steep, but a quarter of a pound goes a long way. As mesclun becomes more popular and supplies increase, prices will doubtlessly decline.

Season

Year round

Selecting

Choose unbroken leaves with a soft-crisp texture; avoid mesclun that is wilted, wet, or discolored. Everything in the mix should be usable - with no waste.

Storing

Do not wash; simply refrigerate in an unsealed or perforated plastic storage bag and use as soon as possible.

Preparing

Used alone, a quarter pound will serve three people; it can easily be extended by mixing it with a less costly soft lettuce such as Boston or red leaf. Mesclun is washed three times before it reaches the market, so it needs no washing, nor does it need trimming or tearing - the leaves are all bite-sized. Wait until the last minute to add a mild vinegar and oil dressing; because the leaves are very tender, they'll absorb salad dressing fairly quickly and will become limp otherwise.

Baby Romaine

This romaine is picked at the very early stage of growing just like the mesclun. Like mesclun, the same rules apply in storing and preparing. These tender leaves are great mixed in any salad or just for a garnish. Look for leaves green with no yellowing, because the leaves are so small they tend to yellow-up fast and wilt easily. Most times you will find them sold in clear containers or in plastic bags. If you never have tried baby romaine, you don't know what you're missing; it's a great salad mix.

Baby Spinach

Baby spinach like baby romaine and mesclun is picked at the earliest stage of the growing process. Because of the tenderness of the spinach leaves, this is also a great salad mix. Not biter like some mature spinach, this has a sweet taste with a mild flavor. Look for bright colored leaves with tiny stems that are edible. Always refrigerate immediately in the coldest part of your refrigerator. Do not wash until you are ready to use and use as soon as possible.

Recipes

Other recipes from Produce Pete.