Best Mesclun Salad Recipes

MESCLUN SALAD

Steps:

• Whisk together lemon juice, mustard, sugar, and 1/2 teaspoon salt in a large bowl until salt and sugar are dissolved, then add oil in a slow stream, whisking until emulsified.
• Add greens to dressing and toss to coat. Serve immediately.

STRAWBERRY-MANGO MESCLUN SALAD

Steps:

• Place the sugar, oil, salt, and vinegar in a jar with a lid. Seal jar, and shake vigorously to mix.
• In a large bowl, mix salad greens, sweetened dried cranberries, strawberries, mango, and onion. To serve, toss with dressing and sprinkle with almonds.

MESCLUN SALAD WITH LEMON VINAIGRETTE

Steps:

• In a large bowl, whisk together lemon zest and juice, vinegar, mustard, and oil until combined and thickened; season with salt and pepper. Add mesclun; toss to coat. Season again with salt and pepper.

MESCLUN SALAD WITH SHALLOT VINAIGRETTE

Steps:

• Whisk together shallot, mustard, and vinegar. Add oil in a slow stream, whisking until emulsified, and season with salt and pepper. Just before serving, toss salad greens with just enough dressing to coat.

MESCLUN SALAD WITH GOAT CHEESE-STUFFED FIGS WRAPPED IN BACON

Steps:

• Preheat broiler.
• Cook bacon in a large heavy skillet over moderate heat, turning occasionally, until most of fat is rendered but bacon is still pliable, about 10 minutes. Transfer to paper towels to drain.
• Remove 1 scoop of flesh from each fig half with small end of a melon-ball cutter and discard. Scoop cheese with same end of melon-ball cutter and just fill each fig half. Press fig halves together to form whole figs.
• Stir together brown sugar, cumin, and salt, then rub onto 1 side of each bacon slice. Wrap 1 bacon slice, sugared side out, around each fig and secure with a toothpick.
• Broil figs, bacon sides up, on rack of a broiler pan about 3 inches from heat, turning them frequently, until bacon is browned, about 2 minutes. Cool slightly, then discard toothpicks.
• Toss mesclun with lemon juice and salt and pepper to taste, then gently toss with oil. Serve figs with salad.

DIJON AND LEMON MARINATED NEW YORK STRIP STEAK WITH MESCLUN MIX SALAD

Steps:

• Preheat the oven to 400 degrees F.
• Combine the Dijon, juice of 1 lemon, thyme, garlic powder, 1/2 teaspoon pepper and 2 tablespoons of the vegetable oil in a small bowl; whisk until combined and homogenous.
• Remove 2 tablespoons of the marinade and rub all over the steak for 1 minute. Let sit for 10 minutes at room temperature.
• Meanwhile, whisk the juice of the remaining 1/2 lemon and the honey into the remaining marinade until the honey is blended. Season with salt. While whisking slowly, add the olive oil. Whisk constantly for 2 minutes; set aside to dress the salad later.
• Heat a large ovenproof saute pan over high heat for 2 minutes 30 seconds. Season the steak all over with 1 teaspoon salt.
• Add the remaining 2 tablespoons vegetable oil to the hot pan, then add the steak. Cook until crusty and browned, about 1 minute on each of the 4 long sides of the steak.
• Place in the oven for 3 minutes. Remove the steak from the pan and let rest for 2 minutes before serving.
• Meanwhile, toss the mixed greens with the dressing. Slice the steak and serve alongside the salad.

GORGONZOLA-PEAR MESCLUN SALAD

Steps:

• Toss pears with lemon juice. In a large bowl, combine greens, cheese, walnuts and pears. Drizzle with vinaigrette and toss to coat. Serve immediately.

GRILLED TANDOORI-SPICED CHICKEN BREASTS OVER MESCLUN SALAD

Steps:

• Make marinade:
• In a blender or small food processor grind onion with garlic, gingerroot, lemon juice, and water to form a paste. In a bowl stir together onion paste and remaining marinade ingredients.
• With a sharp paring knife make three 1/2-inch-deep diagonal cuts in each chicken breast half, being careful not to cut all the way through. Rub chicken with marinade, rubbing it into cuts. In a large resealable plastic bag marinate chicken, chilled, overnight.
• Prepare grill.
• Grill chicken on an oiled rack 5 to 6 inches over glowing coals until cooked through, about 7 minutes on each side, and transfer to a platter. Let chicken stand while preparing salad.
• In a large bowl whisk together vinegar and salt and pepper to taste and add oil in a stream, whisking until emulsified. Add mesclun and toss lightly.
• Slice chicken 1/4 inch thick and serve over salad.

MESCLUN AND MANGO SALAD WITH GINGER CARROT DRESSING

Steps:

• In a small bowl, mix rice vinegar, sesame oil, ginger, carrot, and lime juice.
• In a medium bowl, toss rice vinegar mixture with baby greens and mango. Sprinkle with sesame seeds to serve.

MESCLUN SALAD

Steps:

• In a small saute pan add 2 tablespoons whole butter, dash of cayenne, 3 tablespoons sugar, 1/2 teaspoon salt, and the 1/2 cup of pecans. Cook this slowly over a very low flame, taking care to stir carefully and occasionally. The sugar will burn easily if the flame is too hot. On a stable cutting board, julienne the red pepper and then peel and section the 2 oranges. Squeeze the remaining orange pulp over a large bowl and to this add the 1 tablespoon of olive oil. Toss the salad greens in this and then place on a salad plate. Arrange the oranges and red bell pepper slices on the top and garnish with the caramelized pecan halves. Allow the pecans to cool before eating.

PEAR, GORGONZOLA AND MESCLUN SALAD

Steps:

• 1. Peel and core the pears; cut them into thin slices, and toss with the lemon juice. Cover, and refrigerate until needed. 2. Crumble the Gorgonzola into small bits; cover and refrigerate until needed. 3. To serve, toss the pear, cheese and greens together with as much dressing as desired. Serve immediately.

MESCLUN SALAD

Steps:

• Wash and drain salad leaves.
• Finely slice red capsicum.
• Shaved carrot.
• Chop spring onion.
• Cut tomatoes into wedges.
• Toss all ingredients with the salad leaves in a bowl.

WINTER SPRING MIX SALAD (MESCLUN)

Steps:

• heat olive oil and garlic in large sauce or frying pan until garlic is golden; not dark brown.
• add chicken and cover; cook on medium-low until chicken is cooked through but not dry (about 20 min).
• wash mesclun mix well (unless you have bought prewashed) and add mesclun mix and sundried tomatoes and cover; cooking on low for about 10 minutes, keeping an eye to be sure greens don't get wilty.
• they will be done when they are soft but not wilted (you really just want them warmed).
• toss in cheese and cook an additional 5 minutes.
• serve alone or over a bed of linguine.

GRILLED CHICKEN WITH SHREDDED MESCLUN SALAD

Steps:

• Prepare chicken and salad:
• Whisk together lime juice, honey, red pepper flakes, and 3/4 teaspoon salt in a large bowl and add oil in a slow stream, whisking.
• Transfer chicken to a 1-gallon sealable plastic bag and add 1/3 cup lime vinaigrette, then seal bag. Marinate chicken at room temperature 15 minutes.
• Transfer another 1/3 cup lime vinaigrette to a bowl, stir in tomatoes and shallots, and marinate until chicken is finished cooking. Transfer another 1/3 cup lime vinaigrette to a large bowl and set aside for cooked chicken. Put remaining lime vinaigrette in a small airtight container and reserve for lettuce wraps (recipe follows).
• Remove chicken from bag, discarding marinade, and sprinkle all over with remaining 1 1/2 teaspoons salt.
• To cook chicken using a charcoal grill:
• Open vents on bottom of grill and on lid. Light a large chimney starter of charcoal briquettes (80 to 100) and pour them evenly over 1 side of bottom rack (you will have a double or triple layer of briquettes).
• When charcoal turns grayish white (after 15 to 20 minutes) and you can hold your hand 5 inches above rack for 3 to 4 seconds, sear chicken breasts, starting with skin sides down, on a lightly oiled rack over coals, uncovered, turning once, until well browned, 5 to 6 minutes total.
• Move browned chicken breasts to side of grill with no coals and cook, covered with lid, turning over occasionally, until just cooked through, 12 to 15 minutes more.
• To cook chicken using a gas grill:
• Preheat all burners on high, covered, 10 minutes, then adjust heat to moderately high.
• Sear chicken on lightly oiled grill rack, covered with lid, turning frequently, until well browned, about 6 minutes total.
• Turn off 1 burner (middle burner if there are 3) and arrange all seared chicken on rack above shut-off burner. Cook seared chicken, covered with lid, turning over once, until just cooked through, 10 to 15 minutes.
• Toss grilled chicken with lime vinaigrette:
• Transfer hot grilled chicken to large bowl with lime vinaigrette and turn to coat. Leave in bowl 5 minutes, then transfer to a platter and loosely cover with foil.
• Assemble salad:
• Toss together mesclun, basil, tomato mixture, and salt to taste. Drizzle some lime vinaigrette from bowl over chicken and serve with mesclun salad.

MESCLUN AND RADICCHIO SALAD WITH SHALLOT VINAIGRETTE

Steps:

• In a small bowl whisk together vinegar, shallot, honey, mustard, and salt and pepper to taste. Add oil in a slow stream, whisking until emulsified. Vinaigrette may be made 1 week ahead and chilled, covered. Bring vinaigrette to room temperature before using.
• Trim radicchio and tear into bite-size pieces. In a large bowl toss together radicchio, mesclun, and parsley.
• Just before serving, drizzle vinaigrette over salad and toss well with salt and pepper to taste.

MESCLUN SALAD WITH VEGGIES, GOAT CHEESE, AND CRISPY GARLIC

Steps:

• In a small sauté pan over moderate heat, melt the butter until it begins to bubble slightly. Add the garlic and sauté, stirring occasionally, until golden brown and slightly crisp, about 2 minutes. Pour the garlic and butter into a small bowl and let cool. Do not clean the pan.
• In a small bowl or measuring cup, combine the shallots, lemon juice, olive oil, and Dijon mustard. Whisk to combine then season to taste with fine sea salt and freshly ground black pepper.
• Return the small sauté pan to the stove over low heat and toast the pine nuts, stirring occasionally, until aromatic and light golden brown, about 3 minutes. Transfer to a plate and let cool.
• In a large bowl, layer the mesclun, pepper, beets, tomatoes, cranberries, and pine nuts. Add the dill, dried onion flakes, and fried garlic, including the butter from the bowl. Shake the dressing thoroughly then drizzle it over the salad and toss to combine. Season to taste with salt and pepper, crumble goat cheese over top, and serve.

MESCLUN SALAD

Steps:

• Wash and dry mesclun.
• Whisk the lemon juice, vinegar and oil and mix with greens.

MESCLUN SALAD WITH TRUFFLE VINAIGRETTE

Steps:

• Whisk together all ingredients except mesclun in a large bowl until combined. Just before serving, add greens and toss to coat.

WARM PORCINI SALAD WITH MESCLUN AND BLACK-TRUFFLE VINAIGRETTE

Steps:

• To make the vinaigrette, whisk together the vinegars, mustard and truffle juice in a small bowl. Slowly whisk in the truffle oil. (You should obtain an emulsified vinaigrette thick enough to coat the back of a spoon; if too thick, whisk in more truffle juice or water.) Season to taste with salt and pepper.
• To make the salad, clean dirt from the mushrooms and, depending on their size, either slice them or cut into julienne. Set aside.
• In a skillet over medium heat, melt the butter and cook until it just begins to turn brown. Add the mushrooms and cook, stirring, only until thoroughly warm and slightly tender. Add the shallots and remove from heat. Transfer the mushrooms to a mixing bowl and toss with half the vinaigrette and half the chives. Season with salt and pepper.
• In another bowl, toss the greens with the remaining vinaigrette and chives. Divide among 4 plates and top with mushrooms. Serve immediately.

MARINATED FRIED TOFU AND VEGETABLE SALAD WITH MESCLUN

Steps:

• Combine the soy sauce and sesame oil in a mediumsize bowl. Add the tofu and, with a rubber spatula, gently toss it with the marinade. Let sit 30 minutes.
• In a large nonstick skillet, heat the tablespoon of oil over high heat until it is very hot but not smoking. Add the marinated tofu and spread it out so that it is in one layer. Fry it, shaking the pan often to prevent sticking, until it is a rich golden color all over. With a spatula, flip it over occasionally so it gets evenly browned. Place the tofu in a large bowl. Set the skillet aside.
• Combine all the ingredients for the dressing in a jar with a tightfitting lid and shake vigorously. Pour half the dressing on the hot tofu and toss well. Chill the tofu until it is very cold, about 2 hours.
• Meanwhile place the broccoli in the skillet, add a little water, and cover the pan. Cook until it is crisp yet tender, about 4 minutes. Immerse it in a bowl of cold water to stop any further cooking. Drain the broccoli thoroughly, then place it on a cotton or linen kitchen towel and pat it very dry. In a large bowl mix the broccoli, scallions, red pepper with half of the remaining dressing and toss well. Let sit at least 30 minutes to marinate. Just before serving mix in the tofu. Toss the mesclun with the remaining dressing, then place a portion of the greens on each large serving plate. Spoon a moundful of the vegetables and tofu in the center. Serve immediately.