Mache, Apple, Prosciutto & Nuts Salad with Rapsberry Dressing

  • 10 minutes
  • 2 serving amount


  • 50 g Mirabel Mache
  • 1 slice of prosciutto
  • 15 ml pine nuts or walnuts
  • Royal Gala Apple
  • ½ lemon juice
  • 15 ml of nut oil
  • 30 ml of grapeseed oil
  • 15 ml raspberry vinegar
  • 1 carrot
  • Average 4 chopped chives
  • Salt and pepper to taste


  1. Place Mirabel mache in a bowl.
  2. Cut the prosciutto into thin julienne strips and apple brunoise (small dice).
  3. Sprinkle a few drops of lemon juice diced apple to avoid oxidation.
  4. Lightly toast the pine nuts, being careful not to burn.
  5. Mix oil and vinegar. Salt and pepper.
  6. Mix very gently the mache with the preparation obtained in step 2.

Note : When serving, pour the dressing, mix well and sprinkle with chives. Using a paring knife, make a dozen ribbons in the core and have harmoniously preparation.

Brunoise: small cubes. Julienne thin strips.



The mache, or corn salad, differentiates itself from the other babyleafs by its tenderness and its omega-3 source. With a little nutty taste and no bitterness, the mache is very polyvalent.

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