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Mache Salad with Asparagus & Sieved Egg

Mache Salad with Asparagus & Sieved Egg
California Grown Mache, a.k.a. Lamb' Lettuce, is a delicate rosette of green leaves with a very unique green-flavored, slightly sweet, nutty, exceptionally mild taste. It is said to perk up the spirit like a spring rain. It is the star of this simple yet delicious salad, perfect during spring or early summer when asparagus is young and tender. Sieved egg is a traditional accompaniment to Mache. (Recipe courtesy of Epic Roots in California.)
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  1. 1 teaspoon Narsai's Dijon Mustard
  2. 1 Taablespoon Sciabica Red Wine Vinegar
  3. 4 Tablespoons Bariani EV Olive Oil
  4. Sea Salt and Black Pepper
  5. 1/2 lb. asparagus, trimmed
  6. 4 oz. Epic Roots Mache
  7. 2 large eggs, hard-boiled and sieved or quartered
  1. Combine mustard and vinegar in a small bowl; whisk in olive oil, season to taste with salt and pepper, and set aside. Blanch asparagus in boiling salted water for 3-4 minutes, being careful not to overcook. Drain and rinse in cool water. Cut asparagus into thirds and toss with 1/3 of the vinaigrette. In a large bowl, toss the Mache with remaining vinaigrette and divide between the plates. Arrange asparagus and eggs in and around each salad. Serves 4.
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