Photo by Mikkel Vang
Mâche is sold in different ways — sometimes it comes in a package with soil plugs attached and sometimes you can find it loose, like mesclun. If you're buying it with plugs attached, you'll need 1 1/2 pounds; if you're buying it loose, you'll need 5 ounces.
Cooks' note:
Vinaigrette can be made 1 day ahead and chilled, covered. Bring to room temperature, then whisk until combined well.
Recipe information
Total Time
30 min (includes hard-boiling egg)
Yield
Makes 10 servings
Ingredients
1 yolk from a large hard-boiled egg
2 3/4 teaspoons white-wine vinegar
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup olive oil
16 cups loosely packed mâche (lamb's lettuce; see above)
Preparation
Step 1
Crumble yolk into a blender, then add vinegar, mustard, salt, and pepper and blend until combined well. With motor running, add oil in a slow stream, blending until combined well.
Step 2
Toss mâche with vinaigrette just before serving.
Recipe notes
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