Handbook

CREATING A BLEND: At a good farmers market, you’re likely to find several varieties of greens to try out before you choose what to grow. These are a small selection of what’s available, and all are rich in flavor and nutrition. If you want to start with a traditional mesclun mix, eaten in southern France’s Provence region, try the following: one part arugula, two parts chervil, one part curly endive and four parts leaf lettuce. Such a salad is traditionally dressed with a simple vinaigrette flavored with garlic, fines herbes (the classic French blend contains finely minced chives, chervil, parsley and tarragon) and sometimes anchovy. A classic Niçoise mix would include some wild Mediterranean roadside plants like dandelion and upland cress in addition to arugula, chicory, curly endive and lettuce.