Robb + Jessie Married & in the Badger State

mmmMâche

By Jessie on 17 March 2009 tagged food with 5 comments

I tried mâche for the first time when I was visiting Cathy in France. This newly discovered green was adored by Cathy because its delicate but sweet flavor. She served it dressed in a bit of olive oil with salt and pepper aside some gnocchi, a baguette and some creamy cheese. From this moment on, I was hooked.

After moving to Wisconsin, I discovered that Trader Joes carried mâche. For us, it is always a splurge as the tiny bags are expensive. But this week I decided we needed a treat. After searching Epicurious.com for the perfect recipe I settled on one that contained pomegranates and blood oranges. I love the vibrant red colour against the grass green mâche.

Mâche Salad with Blood Oranges, Pistachios, and Pomegranate
Adapted from Bon Appétit | December 2004

Ingredients
For the dressing:
2 tablespoons fresh blood orange juice
1 tablespoon unseasoned rice vinegar
1 tablespoon minced shallot
1/2 teaspoon honey
3 tablespoons olive oil

For the salad:
2 blood oranges or regular oranges
1 4-ounce package mâche
1/4 cup shelled natural pistachios, toasted
1/4 cup pomegranate seeds or dried cranberries

Preparation

Whisk orange juice, vinegar, shallot, and honey in small bowl. Gradually whisk in pistachio oil. Season dressing to taste with salt and pepper.

Using small sharp knife, cut off peel and white pith from oranges. Working over small bowl, cut between membranes to release orange segments. Divide mâche among 4 plates. Divide orange segments, pistachios, and pomegranate seeds among plates. Drizzle dressing over salad and serve.

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