Mesclun — Provence, France

Mesclun is a salad built from a mix of young leaves rather than a single lettuce: at least five kinds are combined, commonly lettuce, corn salad, rocket, chicory, escarole and young oak-leaf lettuce, picked small and tender. The leaves are washed, spun dry and tossed together just before serving so each mouthful carries a different texture and bite. It is reported from Provence, in the south of France, where market gardeners around Nice have long grown small batches of mixed leaves for this purpose, selling them already combined by the handful rather than as separate vegetables. Preparation is largely about selection and handling rather than cooking: the leaves are picked at a young stage, sorted to remove any wilted pieces, washed in cold water and dried thoroughly so the dressing clings rather than pools. A simple vinaigrette of olive oil, wine vinegar, salt and pepper is whisked separately and poured over the leaves only at the last moment, then tossed lightly by hand. What distinguishes this salad from a generic green salad is the deliberate mix of textures and flavors within one bowl, from the peppery bite of rocket to the mild sweetness of lettuce and the slight bitterness of chicory, rather than any single leaf dominating. It is usually served plain, as a side to grilled meat or fish, or scattered with a few herbs, without heavier additions that would mask the mix.