“Provencal Mixed Salad”

“A Culinary Guide to Herbs, Spices and Flavourings”

by “Arabella Boxer, Jocasta Innes, Charlotte Parry-Crooke, Lewis Esson”

 

 

1          slice dry white bread, ½ inch thick

1          large garlic clove, peeled and halved

2          oz.        each of as many of the following as are available: lamb’s lettuce, rocket, dandelion leaves, lettuce leaves, inner leaves or curly endive, thoroughly washed and dried

3-1/2   tablespoons olive oil

1          tablespoon white wine vinegar

Salt

Freshly ground black pepper

 

Preparation time:  12 – 15 minutes

Cooking time:         20 to 30 minutes

Oven:                       110 degrees Celsuis or 225 degrees Fahrenheit

 

This popular salad, called mesclun in Provence, was originally made with a mixture of tiny wild green leaves, gathered by the local country people and brought to the markets in sacks.  It is usually served as a first course in the restaurants of the region.

1.         Make the garlic croutons: dry the bread for 20 to 30 minutes in the preheated oven, and then rub each side with the cut garlic clove.  Cut the bread into small squares.

2.         Pile the salad leaves loosely in a bowl.  Combine the oil and vinegar and season to taste with salt and pepper.   Pour over the salad, toss well and mix in the croutons.   Serve immediately.

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