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Chervil, endive, escarole, kale, mache (also called corn salad), and mild mustards, such as mizuna, add flavor but not spice.

Brennan writes, ‘Extremely versatile, mache can be used as a primary ingredient in soups, pastas, stuffings and sandwiches.’

When temperatures top 80 [degrees], mache wants to bolt (go to seed).

Set three of the clams on top of the salt and garnish with the mache .

For a mild mix, combine familiar types of leaf lettuce with greens such as mizuna, purslane, mache and chervil.