Tips and tricks to have a yummy Mesclun and Artichoke Salad

Mesclun and artichoke salads are often delicious and nutritious. The combination of these two leaves is delicious and full of nutrients. For this healthy and refreshing dish, prepare a mesclun and artichoke salad. It is one of the best ways to enjoy a springtime salad. This dish can also be served as a light appetizer. If you want to make this salad for a special occasion, you can serve it as an appetizer.

Mesclun and Artichoke Salad Recipes

Mesclun And Grilled Artichoke Salad.
Indulge in culinary magic as we teach you to craft the perfect mesclun and grilled artichoke salad.
Tips And Tricks To Have A Yummy Mesclun And Artichoke Salad 1

Mesclun and Artichoke Salad

A mesclun and artichoke salad is an excellent option for a light lunch or dinner. It is very easy to prepare, is delicious, and looks beautiful. Moreover, mesclun is packed with vitamins and minerals. So, you should not skip it! And don't forget to serve it with a flavored dressing. It's one of the most delicious salads you'll ever have.
5 from 1 vote
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Course: Salad
Cuisine: French, Italian
Diet: Low Calorie, Vegan
Keyword: Artichoke Salad, Mesclun salad
CookingStyle: Handcrafted Cooking
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2 servings
Calories: 67kcal
Author: James Anderson
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  • 10 tablespoons Italian dressing I used Newmans Own Family Recipe Italian 1 quart grape tomatoes, halved
  • 1 white onion chopped
  • 2 cans quartered artichoke hearts cut in half
  • 4 ounces cheese filled tortellini dried
  • 5 ounces feta cheese
  • 5 cups bagged Mesclun any blend of greens



  • Divide the ingredients evenly among the mason jar/s.
  • Layer them in order based on the ingredient list above in a mason jar starting with the dressing.
  • Make sure the dressing does not touch the greens yet.
  • Place the lid and close tightly.

To Serve

  • Shake the jar well to coat the ingredients with the dressing and enjoy!



This is an easy salad to prepare and a delicious side dish that looks beautiful on your plate. You can find this salad in many restaurants and supermarkets. This salad is one of the most popular in France. Most restaurants have it on their menu. Though it is quite common, some people do not know how to prepare it. You can eat it as a starter or just mix it with other kinds of salads.
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Serving: 2servings | Calories: 67kcal | Carbohydrates: 3g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Vitamin A: 203IU | Calcium: 79mg
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Alternative Method: Mesclun and Artichoke Salad with Grilled Artichokes

Mesclun And Grilled Artichoke Salad.
Fresh parmesan cheese shavings add a touch of indulgence to your mesclun and grilled artichoke salad.


  • 1 cup fresh mesclun greens
  • 1 can of artichoke hearts, drained
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • 1 lemon, cut into wedges
  • Balsamic glaze for drizzling


  • Preheat the Grill: Prepare your grill for medium-high heat. If using a gas grill, preheat it to around 400°F (200°C). For a charcoal grill, wait until the coals are covered with ash.
  • Prepare the Artichokes: While the grill is heating, toss the drained artichoke hearts in a bowl with olive oil, salt, and pepper. Ensure they are well-coated.
  • Grill the Artichokes: Place the artichoke hearts directly on the grill grates. Grill for about 2-3 minutes on each side, or until they develop grill marks and a slightly charred appearance.
  • Assemble the Salad: On a serving platter, arrange the fresh mesclun greens. Once the grilled artichokes are ready, gently place them over the greens.
  • Drizzle and Serve: Squeeze lemon wedges over the salad and drizzle with balsamic glaze. The heat from the grilled artichokes will slightly wilt the mesclun greens. Toss the salad gently to combine the flavors.
  • Serve: Your Grilled Artichoke and Mesclun Salad is ready to be served. The combination of smoky grilled artichokes with the freshness of mesclun greens creates a delightful contrast of flavors and textures. Enjoy!

Tips for making Mesclun and Artichoke Salad

Mesclun And Grilled Artichoke Salad.
A salad that’s a work of art on your plate and a burst of flavors in your mouth.

Cooking Tips

  • Marinate the Artichokes: To infuse the artichoke hearts with flavor, marinate them for about 30 minutes before grilling. You can use olive oil, lemon juice, garlic, and your choice of herbs. The marination will elevate the taste and prevent them from drying out on the grill.
  • Grilling Time: Keep a close eye on the artichokes while grilling. They should have those appealing grill marks without becoming overly charred. Two to three minutes per side is usually sufficient.
  • Fresh Ingredients: For the mesclun greens, always opt for the freshest available. They should be crisp, vibrant, and free from any signs of wilting.
  • Dress Just Before Serving: To maintain the salad’s freshness, only dress it with lemon juice and balsamic glaze just before serving. This will keep the mesclun greens crisp and prevent them from wilting prematurely.
  • Grill Variation: If you don’t have access to an outdoor grill, a stovetop grill pan works perfectly for grilling the artichokes. It delivers those coveted grill marks and that smoky flavor.

Serving Suggestions

Mesclun And Grilled Artichoke Salad.
The beauty of simplicity: this salad’s dressing is a blend of lemony zing and balsamic glaze.
  • Pair with White Wine: This salad pairs wonderfully with a crisp, chilled white wine, such as Sauvignon Blanc or Pinot Grigio.
  • Garnish with Parmesan: Shave fresh Parmesan cheese over the top just before serving for a savory kick.
  • Serving Platter: Present your salad on a beautiful serving platter to showcase the colorful ingredients.
  • Main Course Companion: While it’s fantastic as a standalone dish, consider serving it as a side to grilled chicken, fish, or steak for a complete meal.
  • Toasted Baguette: Accompany your salad with slices of toasted baguette or crusty bread to scoop up every delicious bite.

Frequently Asked Questions About Mesclun and Grilled Artichoke Salad

Mesclun And Grilled Artichoke Salad.
Artichokes, meet the grill: a behind-the-scenes look at creating the perfect charred artichokes for your salad.
  • Can I prepare the artichokes in advance for this salad? Yes, you can marinate the artichokes in advance, but it’s best to grill them just before serving to maintain their texture and smoky flavor.
  • What dressing do you recommend for this salad? A simple dressing of lemon juice and balsamic glaze complements the flavors. You can also add a drizzle of extra-virgin olive oil for richness.
  • How do I store leftovers of Mesclun and Grilled Artichoke Salad? Leftovers can be refrigerated for up to one day, but keep in mind that the mesclun greens may wilt slightly. Store them in an airtight container and dress with fresh lemon juice and balsamic glaze before serving again.
  • Can I use fresh artichokes for this recipe? Absolutely! Fresh artichokes require some additional preparation, but they can add an even more intense flavor to the salad.
  • Are there any variations of mesclun greens to consider? Yes, mesclun is often a mix of tender young greens like arugula, lettuce, and radicchio. You can find different varieties to experiment with and customize your salad.
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Elevate your salad game with our Mesclun and Grilled Artichoke Salad recipe. Grilled to perfection, it’s a culinary masterpiece you don’t want to miss. Subscribe to our blog for more delightful recipes!

I'm James F Anderson, a noted sous chef from London and a Le Cordon Bleu alumnus. My career began in a Michelin-starred Parisian eatery, where my blend of classic and contemporary cooking, using seasonal ingredients, earned accolades. Recognized in culinary publications and on cooking shows, I’m committed to mentoring aspiring chefs and delivering memorable dining experiences, marking me as a standout talent in the culinary world.
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