I’ve got a nice rotation of “go to” salads for the summer that I can whip together without much thought, but last weekend I challenged myself to get out of my usual mindless routine. I came up with this Mache Salad with Goat Cheese and Pepitas. It was perfected and served again last night.
Don’t think that assembling this salad is going to cause you a lot of angst. It is not. It’s simple. Start with the mache, which is a cute little French lettuce that is sweet & nutty. It’s a gentle varietal that is a nice change from the bitterness of some other green varietals like arugula or watercress. Then to add plenty of color to the bowl, toss in assorted grape tomatoes in shades of yellow and red. These go particularly well with the goat cheese and toasted pepitas both in terms of taste and composition. For the dressing, whisk together a simple sherry vinaigrette with honey and chives.
This salad goes very nicely alongside a grilled skirt steak with chimichurri (last weekend) or chicken thighs (some future weeknight evening).
You may have noticed that the Weekend Table posts have not been coming very regularly these days. That is because there has been a lot going on in the du Pont house in the past two months.
For starters, there was the arrival of the baby ducks in late Spring. I am happy to report that now the ducks (and the mess!) are officially outside for the summer in their cage and the kids are doing a good job of feeding them and snuggling with them. My marriage has survived despite the “laundry room incident,” the details of which will not be shared on this food blog.
We did manage to do some nice plantings in a few areas (and they haven’t died yet!) of our yard. We also now have some kick ass planters on our nice new porch that are overflowing with delicious herbs. Granted, parts of our yard still look post apocalyptic, but we move in baby steps around here.
There has actually been a decent amount of events on our social calendar with BBQs, pool parties and more. I feel like we are entering that “golden years” period where the kids are actually pretty easy to deal with and still think there parents are cool. I’m sure I will blink and this precious time will be over.
I’ve also recently returned to working in the city, which means a longer commute and longer work hours (read: less time for blogging). But so far, so good.
Finally, don’t think the lack of blog posts means that there hasn’t been cooking going on in my kitchen. Sophie and I made a delicious frittata last weekend (some of the fresh mozzarella actually made it into the frittata). I’ve also reconnected with the Cuisianart that I got as a wedding present many years go, experimenting with various emulsified herby mixes like chimichurri and pesto. And we’ve also been trying out the cast iron skillet, particularly for burgers on rainy days like today. The truth is I’ve been so caught in the moments that I’ve done a really poor job at documenting them. Oh and I literally just found the camera that went missing for a couple months there — this pic was captured using my iPhone.
- 4-5 cups Mache
- ½ cup grape tomatoes (red and yellow)
- 1 tsp olive oil
- ⅓ cup pepitas
- ¼ cup crumbled goat cheese
- 4 tbsp olive oil
- 3 tsp sherry
- 1 tsp honey
- 1 tbsp chopped chives
- Sea Salt and fresh ground pepper to taste
- Toss mache and tomatoes in a bowl.
- Heat 1 tsp olive oil in a small frying pan. Add pepitas and toast until golden brown and fragrant. Toss into the bowl.
- Add goat cheese
- Whisk together olive oil, sherry, honey, chives and salt and pepper.
- Toss vinaigrette with the salad and serve immediately.