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Mesclun Salad

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

This vibrant mesclun salad is the epitome of simple, seasonal eating. Combining a variety of young, tender salad leaves, it offers a sophisticated balance of peppery, bitter, and mild flavours that work beautifully as a light starter or a refreshing side dish. The zesty homemade vinaigrette, featuring sharp lemon and a hint of Dijon mustard, cuts through the delicate greens without overpowering their natural taste.

As a versatile vegan dish, it pairs perfectly with everything from roasted Mediterranean vegetables to plant-based tarts. Because the leaves are so fine, this salad is at its best when prepared just before serving to maintain its crisp texture. It is an excellent choice for those seeking a healthy, gluten-free addition to their menu that requires minimal preparation and only five staple ingredients.

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Ingredients for Mesclun Salad

  • 1 tablespoon fresh lemon juice

  • 1/2 teaspoons Dijon mustard

  • 1/4 teaspoons sugar

  • 2 tablespoons olive oil

  • 140g mesclun (8 cups)

How to make Mesclun Salad

Whisk together lemon juice, mustard, sugar, and 1/2 teaspoons salt in a large bowl until salt and sugar are dissolved, then add oil in a slow stream, whisking until emulsified.

Add greens to dressing and toss to coat. Serve immediately.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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