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What We’re Cooking With Now: Mâche
Mar 30

What We’re Cooking With Now: Mâche

By Amy Reed, executive chef, Café Phipps

Looking for adventure in the kitchen? Our monthly What We're Cooking with Now post features a fresh produce ingredient, explains how to find the market's finest, and includes a recipe to try at home.


Why: Mâche is a great source of potassium, calcium, vitamin C and folic acid, and contains more iron than spinach.

Shopping Tip: Look for lime green leaves, free of discoloration or blemishes.

Preparation: The plant is edible from root to stem, and can be simply washed and eaten by itself or mixed in a salad. 

Recipe: Mâche, Mozzarella and Radish Salad

4 cups mâche, washed
4 radishes, sliced into thin rounds
2 scallions, cut
½ cup sweet green peas
6 oz. fresh mozzarella, sliced
1 Tbsp. lemon juice
2 Tbsp. olive oil
Salt and pepper to taste


Mix the lemon juice, olive oil and salt and pepper in a small bowl. In a large bowl, combine the remaining ingredients, then add the dressing and toss.