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2020 21st Street
Boulder, CO, 80302

Richard Freeman and Mary Taylor's home.


Mȃche Salad with Creamy Coconut Dressing

Mary Taylor

Mȃche was considered a weed until farmers (who knew all along) figured out how to convince others that its delicate texture and sweet undertone of flavor enhanced salads. It’s now considered a chique salad green, though it can be overpowered by a heavy-handed dressings or too many other ingredients in the salad. This delicate salad brings Mȃche to life.

yield: 4 Servings | prep time: 25 minutes 


  • ½ cup coconut milk
  • 2 tablespoons olive oil
  • 1 clove garlic
  • 1 teaspoon orange blossom honey (or other honey)
  • 1 teaspoon grated lime zest
  • 3 tablespoons lime juice
  • Salt and pepper to taste
  • 8 cups Mȃche, washed and dried
  • 1 cup baby red chard leaves
  • ¼ cup pine nuts, toasted
  • 1 small carrot, shaved into slices
  • 1 small tart apple, thinly sliced
  • 3 extra fresh button mushrooms, sliced
  • Freshly grated black pepper


  1. This delicate salad depends on the vegetables being sliced with a delicate hand. To make the carrot shavings, use a vegetable peeler along the whole length of the carrot. Also, use a sharp paring knife to cut the apple and mushrooms into very thin slices. 
  2. In a small bowl, combine the coconut milk, oil, garlic, honey, lime zest, lime juice, salt and pepper. Stir well, taste and adjust the seasonings then set aside. This dressing may be prepared up to 5 days in advance if stored airtight in the refrigerator.
  3. Combine the Mȃche and chard in a mixing bowl. Toss with enough dressing to lightly cover. Transfer to individual or one large serving bowl.
  4. Garnish each salad with nuts, carrots, apple and mushrooms. Drizzle any remaining dressing over the apple and mushroom slices. Top each salad with freshly grated black pepper to taste.