In the Kitchen: Mache Salad

Mache Salad

Chef Todd May from Twin River joined us in the kitchen Thursday to show us how to make Mache Salad.


  • ½ case Mache Greens
  • 3 oz. Pignole Nuts, toasted
  • 4 oz. Chevre
  • 2 large Shallots
  • 20 oz. Shredded Parmesan Cheese
  • ½ cup Champagne Vinegar
  • ½ cup Extra Virgin Olive Oil
  • Sea Salt & Fresh Cracked Pepper, to taste


  1. Toast pine nuts until golden brown (350-degree oven, 8 – 12 minutes). Allow to cool.
  2. Place parchment paper on sheet pan and spray with pan release. Spread shredded Parmesan in 5” circles. Place in 375-degree oven for 10-12 minutes until melted and browning. Remove from oven and allow to cool 1-2 minutes. Form cheese discs over cups/bowls and allow to cool.
  3. Add Mache to mixing bowl. Add crumbled Chevre, toasted pine nuts & shaved shallots.
  4. In separate mixing bowl, add EVOO and whisk in champagne vinegar to emulsify (will separate quickly).
  5. Place Parmesan bowls on plate.
  6. Lightly hand mix salad mixture while slowly adding vinaigrette. Add salt and pepper and lightly toss.
  7. Place in Parmesan bowl and serve.