Baby Mache and Endive Salad

with Irish Breakfast Vinaigrette
By Lynne Valeriote

This light salad isn't traditionally Irish, but it works in this menu - the bright, fragrant tones of the Irish Breakfast Vinaigrette and the crisp, mild lettuces give just the right contrast to the hearty Beef & Oyster Stout Stew.

Baby Mache, otherwise known as Lamb's Lettuce (because it resembles a lamb's tongue) has a mild buttery flavour while the crisp Endive provides just the right bit of crunch. Neither lettuce overpowers the subtle flavours of the vinaigrette.

Baby Mache can be purchased from fine fruit and vegetable purveyors who carry gourmet lettuces or you may find it pre-packed in bags (near the bags of already prepared 'salad-in-a-bag' mixes) in the fresh produce section at larger grocery stores.

Try making the Vinaigrette ahead of time so the flavours have time to infuse.

Yield: 4

Ingredients:

For the Salad:
1 bag of Mache (Lamb's Lettuce) or mixed spring greens
1 Endive

For the Irish Breakfast Vinaigrette:
½ teaspoon lemon zest
½ teaspoon fresh thyme
¼ cup apple cider vinegar
¾ cup well steeped and cooled Irish Breakfast tea
2 tablespoons canola oil
2 teaspoons liquid clover honey
Salt and white pepper, to taste

Directions:

For the Salad:
1. Pick through the bag or bunch of Baby Mache to ensure that it is completely fresh, then rinse and spin dry in a salad spinner. Place in a salad bowl.
2. Break off the leaves of the endive, rinse and pat dry with a paper towel. Tear the leaves into bite-sized pieces and toss in with the Baby Mache.

For the Irish Breakfast Vinaigrette:
1. Combine all ingredients into a cruet and shake until well combined. Try making the Vinaigrette ahead of time so the flavours have time to infuse.
2. Pour the vinaigrette over the salad just before serving.