Mache Avocado Salad - Recipe

     This is mache, also called corn salad or lamb's lettuce (since the leaves resemble a lamb's tongue).  A petite little gourmet green I found at Leesburg Farmers Market in Northern Virginia from Shenandoah Seasonal.  It has a nutty yet creamy flavor.  They are like little mini heads of lettuce and are so small you can pop a whole one right into your mouth!  In Europe they are often served with vinaigrette, hard boiled eggs and roasted beets.

     I decided to make a garlic balsamic vinaigrette using Taste of Old Country's garlic infused olive oil and thick balsamic vinegar, to pool under the veggies.  Next is a base of three kinds of mushrooms:  baby bella, oyster, and shiitake.  Then I placed the mache on top of the mushrooms and distributed little balls of avocado about the plate.

    Mache is healthy too - having substantial amounts of B vitamins, vitamin C, iron, folic acid, and potassium.  Super simple and delicious!  I think this salad is worthy of a fancy dinner party, but since it is so easy to prepare I would not wait.  I would enjoy it while we have the mache.

Mache Avocado Salad

(Serves 4)


2 T. Thick Balsamic Vinegar
1 Turn Freshly Grated Salt
1 Turn Freshly Grated Black Pepper
6 T. Garlic Infused Olive Oil


4 oz. Mushrooms such as Baby Bella sliced, Shiitake sliced, and Oyster Mushrooms 
2 oz. Mache (12 rosettes)
1 Avocado

For the vinaigrette:

Combine the salt and pepper.  Add the olive oil slowly, whisking continuously until incorporated.  Taste and adjust seasoning.

Construct the Salad:

Pour about 2 tablespoons vinaigrette onto the middle of each salad plate.  Sprinkle the mushrooms over the vinaigrette.  Place 3 mache rosettes on each plate.  Slice the avocado around the stone and open.  Discard the stone.  Using the small end of a melon baller, create little avocado balls and place on each plate.  Serve immediately.


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