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For a mild mix, combine familiar types of leaf lettuce with greens such as mizuna, purslane, mache and chervil.
Set some quenelles of steak tartare around the dish and set some mache in the center.
Toss the mache , frisée, and celery leaves in the passion fruit vinaigrette and place around the scallops.
Unlike spinach, mache is low in oxalic acid, which interferes with calcium absorption.
Set three of the clams on top of the salt and garnish with the mache .
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