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Mirliton Salad

This salad recipe is from chef John Besh of August restaurant. Serve with his Slow-Cooked Louisiana Shrimp and Grits for a delicious dinner.

  • Servings: 6
Mirliton Salad

Source: The Martha Stewart Show, March 2009


  • 2 mirlitons, peeled, halved, pit removed, and thinly sliced
  • 1/4 cup Red-Pepper Jelly Vinaigrette
  • Coarse salt
  • 1 tablespoon minced chives
  • 1 shallot, minced
  • 1 cup mixed baby greens
  • 1/4 cup fresh dill sprigs
  • 1/4 cup fresh chervil sprigs


  1. In a medium-size bowl, add mirlitons and vinaigrette; season with salt. Add chives and shallot; toss to combine. Transfer mixture to a second medium-size bowl.

  2. In the first medium bowl, add greens, dill, and chervil; toss to combine.

  3. Divide mirliton mixture evenly between each of six plates. Top with greens; serve immediately.

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