 | |
| Type | Salad |
|---|---|
| Place of origin | France |
| Region or state | Provence |
| Main ingredients | Chervil,arugula, leafylettuces,endive,chive |
Mesclun (French pronunciation:[mɛsˈklœ̃]) is a mix of assorted small youngsalad greens that originated inProvence, France. The traditional mix includeschervil,arugula, leafylettuces andendive, while the termmesclun may also refer to a blend[1] that might include some or all of these four andbaby spinach,collard greens,Swiss chard (silver beet),mustard greens,dandelion greens,frisée,mizuna,mâche (lamb's lettuce),radicchio,sorrel, or other fresh leaf vegetables.
On July 10, 1924, in Paris, Philippe Tiranty and Paul Gordeaux reunited with many friends at the Cochon d'Or (a famous restaurant in La Villette), decided to create the foyer des Amitiés niçoises, and to call it Lou Mesclun. For these comedians and humanists, this expression meant "real living together".[2]
The termmesclun for a mixture of young salad greens is quite recent, first used in 1976 according to Merriam-Webster.[1] OfProvençal dialect origin, it derives from the verbmesclar, to "mix thoroughly" and literally means "mixture".[3] According tolocal lore,mesclun originated with the farmers aroundNice, who would each bring their own unique and prized mix ofbaby greens to thefarmers' markets. One of the most representative and authentic versions combined baby dandelion, lettuce and rocket (arugula).[4]
Noted chefAlice Waters comments, "Outdoor markets in Provence displaymesclun in profusion, amelange of the first tender young leaves which appear in the garden.Mescluncan be an extraordinary lettuce mixture: rocket, much like the rugola (arugula) found in Italian markets, chervil, mâche or lamb's lettuce and oakleaf lettuce. On occasion, babycurly endive (chicory) or young dandelion greens find their way into the medley, depending solely upon the grower's personal preferences combined with the reality of whatever else might send upshoots in the spot wheremesclun grows."[5]
In the North Americanfoodservice industry, the first appearance ofmesclun traces to restaurants andfarm stands in the early 1980s, with a rise in popularity since.[citation needed] Amesclun mix can be described as comprising baby leaves of lettuces and other greens (and oftenherbs) in a wide range of leaf shapes, colors, textures and tastes. While the overwhelming amount ofmesclun sold approximates the traditional blend of chervil, arugula, leafy lettuces and endive, depending on the season, anywhere from a dozen to three dozen different varieties of baby greens, including red and green oak leaves, romaine and lollo rossa lettuces, frisée,tatsoi,bok choy (joi choi), arugula, spinach,orach, mizuna, dandelion, mustard greens andgarden cress may compose what is commercially referred to as a "spring mix". When available, locally grown, direct-from-the-farmer sourcing is recommended over commercialbulk packs for best flavor and freshness.[6]
