Read The Mix

Read the Mix, a bi-monthly publication produced by the co-ops.

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Spring Mache, Sorrel and Radish Salad with Vinaigrette

Robin Asbell

4 servings

In this salad, sorrel is brightly lemony, and could be downright sour without the sweetness and richness of the dressing.

4 cups mache
2 cups tender young sorrel, washed and dried
6 large radishes, sliced
8 small baby carrots, from the bunch
1/4 cup chives
1/2 cup chervil, washed and dried
edible flowers (optional)
1 clove garlic, crushed
2 teaspoons sugar or other sweetener
1/2 teaspoon salt
2 tablespoons fresh lemon juice
1/4 cup extra virgin olive oil

Wash and dry all the greens, mache, and sorrel; and slice the radishes,
peel carrots and slice in long quarters, and chop chives and chervil. Pile mache first on a platter, then top with the rest of the veggies and herbs.

In a jar or small bowl, whisk crushed garlic, sweetener, salt and lemon juice, then add oil and whisk or shake to blend. Drizzle dressing over salad and toss to coat. Serve right away.

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