Mesclun Salad
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026
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This vibrant mesclun salad is the epitome of simple, seasonal eating. Combining a variety of young, tender salad leaves, it offers a sophisticated balance of peppery, bitter, and mild flavours that work beautifully as a light starter or a refreshing side dish. The zesty homemade vinaigrette, featuring sharp lemon and a hint of Dijon mustard, cuts through the delicate greens without overpowering their natural taste.
As a versatile vegan dish, it pairs perfectly with everything from roasted Mediterranean vegetables to plant-based tarts. Because the leaves are so fine, this salad is at its best when prepared just before serving to maintain its crisp texture. It is an excellent choice for those seeking a healthy, gluten-free addition to their menu that requires minimal preparation and only five staple ingredients.
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Ingredients for Mesclun Salad
1 tablespoon fresh lemon juice
1/2 teaspoons Dijon mustard
1/4 teaspoons sugar
2 tablespoons olive oil
140g mesclun (8 cups)
How to make Mesclun Salad
Whisk together lemon juice, mustard, sugar, and 1/2 teaspoons salt in a large bowl until salt and sugar are dissolved, then add oil in a slow stream, whisking until emulsified.
Add greens to dressing and toss to coat. Serve immediately.
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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Historique de l'article
Les informations contenues dans cette page ont été évaluées par des cliniciens qualifiés.
17 janvier 2026 | Publié à l'origine
Auteur: :
UK recipe editors
Examiné par des pairs
UK recipe editors
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