Mesclun Salad, Early Spring Mix LETTUCES

February 15, 2018 This week’s farm veggie recipe idea:

Mesclun Salad Early Spring Mix

Included in box: Greenleaf lettuce

A salad mix of assorted small, young salad green leaves, which originated in Provence, France. The traditional mix usually includes chervil, arugula, leafy lettuces and endive, while the term may also refer to an undetermined mix of fresh and available baby salad greens, which may include lettuces, spinach, arugula (rocket, or roquette), Swiss chard (silver beet), mustard, endive, dandelion, frisée, mizuna, mâche (lamb’s lettuce), radicchio, sorrel, or other leaf vegetables. The name comes from the Provençal, mesclum, derived from the verb mesclar, to “mix thoroughly,” and literally means, “mixture.”


  • 1/3 cup Banana peppers, mild
  • 1/2 Bell pepper, orange
  • 2 Garlic cloves
  • 1 tsp Garlic powder
  • 1 pint Grape tomatoes
  • 10 oz Greens, fresh spring
  • 1/2 Red bell pepper
  • 1/2 Red onion
  • 1 tbsp Honey
Baking & Spices
  • 1/2 tsp Pepper
  • 1 pinch Red pepper flakes
  • 3/4 tsp Salt
Oils & Vinegars
  • 1/4 cup Apple cider vinegar
  • 2 tbsp Olive oil
  • 1/2 cup Olive oil, extra virgin
Nuts & Seeds
  • 1/4 cup Sunflower seeds
Bread & Baked Goods
  • 2 cups Sourdough bread pieces
  • 1/3 cup Parmesan cheese


Add your greens to a large bowl and season them liberally with salt and pepper. Add the rest of your ingredients, your croutons and dress!

garlic sourdough bread

Preheat the oven to 400 degrees F. Spread the bread pieces on a baking sheet and cover with olive oil, tossing well. Sprinkle with garlic powder and salt, tossing again. Bake for 15 to 20 minutes, or until golden and crisp.


In a bowl, whisk together the vinegar, honey, garlic, salt, pepper and red pepper. Continue to whisk while streaming in the olive oil. This dressing stays great in the fridge in a sealed container for a week or so, so feel free to make a double batch if desired!

All images and text ©How Sweet Eats.