Mache and Endive Salad With Clementines and Walnuts
- Total Time
- 5 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:Serves 4 to 6
- 14-ounce bag mache
- 2endives, thinly sliced crosswise
- ¼cup walnuts (1 ounce), lightly toasted if desired
- 2seedless, juicy mandarins, clementines, or seedless tangerines, peeled and broken into sections
- 2tablespoons chopped fresh tarragon or mint, or a combination
- 1tablespoon sherry or champagne vinegar
- 1tablespoon freshly squeezed orange juice
- ½ to 1teaspoon Dijon mustard, to taste
- Salt and freshly ground pepper
- 4tablespoons extra virgin olive oil
- 1tablespoon walnut oil
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
146 calories; 15 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 5 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 1 gram protein; 160 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Combine the mache, endive, walnuts, mandarins or clementines, and fresh herbs in a large bowl. Whisk together the vinegar, orange juice, mustard, salt, pepper, olive oil and walnut oil. Toss with the salad and serve.
Tip
- Advance preparation: You can prepare all of the ingredients several hours ahead.
Private Notes
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Cooking Notes
Jenny Green
So good! We used toasted pistachios.
Effie
I used butter lettuce in place of Mache greens which are not available where I live. Delicious, light, refreshing salad.
Diane D
No mache at the Supermarket, but a Spring mix works just fine. I will still make it with mache when I find some, but the light mix of flavors in this salad is just delicious. The dressing could go on any salad.
Katja
Excellent recipe and wonderful flavors. I added shaved pecorino and it complemented it really well!
Effie
I used butter lettuce in place of Mache greens which are not available where I live. Delicious, light, refreshing salad.
Jenny Green
So good! We used toasted pistachios.
Madeleine
Made with butter lettuce and baby spinach as I couldn’t find mache. Also added a bit more champagne vinegar as the dressing was a little too sweet/light for me. Turned out amazing, and was devoured by my family within minutes of serving.
Rebecca
Using the tarragon and mint together really takes it to the next level!
donald
I love making salad and of course, dressing. I start with the greens, add maybe dried cherries. I always have Very thinly sliced red onion for bite, chopped orange slices for sweetness and color, maybe chopped walnuts( many calories ) .The dressing , Decent Olive oil, Good Dijon, sea salt, cracked pepper, a teaspoon of honey, a clove or two of minced garlic, and if feeling luxurious, A big dollop of mayo or an egg yolk. Whisk aggressively. Toss with home made croutons after the salad is dressed
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