📝 About This Recipe
Also known as Lamb's Lettuce, mâche is a delicate, nutty green with a buttery texture that is highly prized in French bistros. This elegant salad highlights the leaf's natural sweetness by pairing it with the deep, earthy richness of cold-pressed walnut oil and the sharp clarity of fresh lemon zest. It is a sophisticated, minimalist dish that relies on the highest quality ingredients to create a perfect balance of acidity and fat.
🥗 Ingredients
The Greens
- 6 ounces Mâche (Lamb's Lettuce) (roots trimmed, thoroughly washed and dried)
- 2 tablespoons Fresh Chives (finely snipped into 1/4 inch batons)
- 1/4 cup Italian Flat-Leaf Parsley (leaves only, kept whole)
The Walnut Vinaigrette
- 3 tablespoons Roasted Walnut Oil (high-quality, cold-pressed)
- 1 tablespoon Extra Virgin Olive Oil (mild flavor profile)
- 1.5 tablespoons Fresh Lemon Juice (strained of seeds)
- 1 teaspoon Lemon Zest (finely grated using a microplane)
- 1 small Shallot (minced very finely)
- 1/2 teaspoon Dijon Mustard (for emulsification)
- 1/2 teaspoon Flaky Sea Salt (such as Maldon)
- 1/4 teaspoon White Peppercorns (freshly cracked)
The Garnish
- 1/3 cup Walnut Halves (raw and unsalted)
- 1 ounce Parmigiano-Reggiano (shaved into thin ribbons)
👨🍳 Instructions
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1
Begin by cleaning the mâche. Submerge the delicate rosettes in a large bowl of cold water, gently swishing to remove any grit. Lift the greens out (don't pour them into a colander) and repeat if necessary.
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2
Dry the mâche thoroughly using a salad spinner. If the leaves remain damp, the dressing will slide off rather than coat them; lay them on a clean kitchen towel to air dry for an additional 5 minutes.
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3
Place the raw walnut halves in a small, dry skillet over medium-low heat. Toast them for 3-5 minutes, shaking the pan frequently, until they are fragrant and slightly golden.
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4
Transfer the toasted walnuts to a cutting board and allow them to cool for a minute before roughly chopping them into bite-sized pieces.
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5
In a small glass jar or mixing bowl, combine the minced shallot and fresh lemon juice. Let this sit for 5 minutes to 'macerate' the shallots, which softens their raw bite.
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6
Whisk the Dijon mustard into the lemon and shallot mixture until smooth.
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7
Slowly drizzle in the walnut oil and olive oil while whisking constantly to create a creamy, stable emulsion.
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8
Stir in the lemon zest, flaky sea salt, and freshly cracked white pepper. Taste the dressing with a leaf of mâche to ensure the balance of acid and salt is to your liking.
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9
In a large, chilled salad bowl, combine the dried mâche, whole parsley leaves, and snipped chives.
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10
Drizzle about two-thirds of the dressing over the greens. Using your hands or very light tongs, toss the salad with a gentle 'lift and turn' motion to avoid bruising the tender leaves.
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11
Add the toasted walnuts to the bowl and give one final, light toss.
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12
Plate the salad immediately on chilled plates, piling the greens high to create volume.
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13
Finish each serving with a few additional shavings of Parmigiano-Reggiano and a tiny pinch of extra lemon zest for a pop of color and aroma.
💡 Chef's Tips
Always keep walnut oil in the refrigerator after opening, as it is highly prone to oxidation and can turn rancid quickly. If you cannot find mâche, baby spinach or watercress are the best substitutes, though the flavor profile will shift. Do not dress this salad until the very second you are ready to eat; the leaves are so delicate they will wilt within minutes of contact with acid. For the best texture, use a vegetable peeler to create paper-thin shards of cheese rather than grating it. Ensure your lemon is at room temperature before juicing to maximize the yield and ensure the oils in the zest are fragrant.
🍽️ Serving Suggestions
Pair this salad with a crisp, flinty Sancerre or a dry Sauvignon Blanc to complement the lemon notes. Serve as a refreshing starter before a rich main course like Roasted Duck Breast or Beef Bourguignon. Accompany with a warm, crusty baguette and salted French butter for a light lunch. It makes an excellent side dish for a simple Lemon-Herb Roasted Chicken. For a vegetarian feast, serve alongside a creamy wild mushroom risotto.