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Best Mesclun in New York

“A mix of assorted small young salad greens from Provence—chervil, arugula, lettuces, endive, and beyond.”

Mesclun

What the real thing tastes like

Mesclun (French pronunciation: [mɛsˈklœ̃]) is a mix of assorted small young salad greens that originated in Provence, France. The traditional mix includes chervil, arugula, leafy lettuces and endive, while the term mesclun may also refer to a blend that might include some or all of these four and baby spinach, collard greens, Swiss chard (silver beet), mustard greens, dandelion greens, frisée, mizuna, mâche (lamb's lettuce), radicchio, sorrel, or other fresh leaf vegetables.

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Mesclun is a Provençal invention—a deliberate tangle of small, young salad leaves that refuse to be a single thing. The traditional heart holds chervil, arugula, leafy lettuces, and endive, but the definition stretches generously: baby spinach, mizuna, mâche, radicchio, sorrel, and a dozen others might claim a place in the bowl. It's salad as a conversation between textures and bitter notes, built on the French principle that variety is the point.

Order it here when it has

  • traditional Provençal origins
  • flexible & varied blend
  • young & tender textures

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