Mâche with Summer Lemon Cucumbers and Lychee
Sara Remington
Ingredients
- 1/4 cup rice wine vinegar
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon sugar
- 1/4 cup extra-virgin olive oil
- 1/4 teaspoon fine sea salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 1 pint fresh or 1 (16-ounce) can lychees, rinsed
- 1 (3 1/2-ounce) package enoki mushrooms
- 8 ounces mâche lettuce
- 1 pint mixed cherry tomatoes, halved
- 2 lemon cucumbers, sliced into half-moons*
- 1 English cucumber
Preparation
1. To make dressing, whisk together first 3 ingredients (through sugar) in a bowl. Add oil in a thin stream, whisking constantly. Season with salt and pepper; set aside.
2. Peel and chop lychees. Gently separate mushrooms from one another.
3. For each serving, toss 1 cup mâche with some cherry tomatoes, mushrooms, lemon cucumber, and English cucumber with 1 tablespoon dressing in a bowl. Top with 1 teaspoon chopped lychees and a dash of sea salt. (Add more lychees if you''d like a stronger floral flavor.)
*Note: If you can''t find lemon cucumbers, use 8 red radishes.
Print
- Yield: Makes 4 servings (serving size: about 1 1/2 cups)
Prep: 15 minutes.
Nutritional Information
| Calories per serving: | 241 |
|---|---|
| Fat per serving: | 14g |
| Saturated fat per serving: | 2g |
| Monounsaturated fat per serving: | 10g |
| Polyunsaturated fat per serving: | 2g |
| Protein per serving: | 5g |
| Carbohydrates per serving: | 30g |
| Fiber per serving: | 5g |
| Cholesterol per serving: | 0.0mg |
| Iron per serving: | 4mg |
| Sodium per serving: | 127mg |
| Calcium per serving: | 88mg |
This Recipe Is
Health
