April, 2009 - Volume 10, Issue 6



Mache Salad with Asparagus & Sieved Egg



California Grown Mache, a.k.a. Lamb' Lettuce, is a delicate rosette of green leaves with a very unique green-flavored, slightly sweet, nutty, exceptionally mild taste. It is said to perk up the spirit like a spring rain. It is the star of this simple yet delicious salad, perfect during spring or early summer when asparagus is young and tender. Sieved egg is a traditional accompaniment to Mache. (Recipe courtesy of Click Epic Roots in California.)

	1 teaspoon Narsai's Dijon Mustard 1 Taablespoon Sciabica Red Wine Vinegar 4 Tablespoons Bariani EV Olive Oil Sea Salt and Black Pepper 1/2 lb. asparagus, trimmed 4 oz. Epic Roots Mache 2 large eggs, hard-boiled and sieved or quartered

Combine mustard and vinegar in a small bowl; whisk in olive oil, season to taste with salt and pepper, and set aside. Blanch asparagus in boiling salted water for 3-4 minutes, being careful not to overcook. Drain and rinse in cool water. Cut asparagus into thirds and toss with 1/3 of the vinaigrette. In a large bowl, toss the Mache with remaining vinaigrette and divide between the plates. Arrange asparagus and eggs in and around each salad. Serves 4.