Mache Salad with Borage Blossoms

  • Gently wash Mache (Corn Salad leaves) by trimming the root ends and dipping in water.
  • Towel dry and chill.
  • In a bowl, combine 1/4 tsp salt with 4 tsp tarragon vinegar and 1 small shallot, finely minced.
  • Whisk in 4 tbsp walnut oil or extra virgin olive oil.
  • Toss the mache with dressing, and serve with golden beets, boiled eggs, and toasted pecans.
  • Garnish with blue Borage blossoms.

-Ellen Ecker Ogden, author of From the Cook's Garden cookbook

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