Mesclun comes from the Provencal mesclumo ("a mixture") and means a selection of wild and cultivated baby greens. The best mesclun will come from your own garden, but mesclun ready to eat is often sold in markets around the country, its content changing with the seasons.
- Servings: 6
Source: Martha Stewart Living, Spring 1991
- 6 tablespoons extra-virgin olive oil
- 2 tablespoons champagne vinegar
- Salt and freshly ground black pepper
- 6 handfuls mesclun
Whisk together oil and vinegar; season to taste. Toss greens with dressing and serve.