Lesa wrote:

I love this idea! I can't wait to try this. I know my husband will love it too! Thanks Antonia!

posted on April 30, 2008 at 9:41 PM

Barbara wrote:

Does anyone know what mache is?

posted on May 1, 2008 at 2:00 PM

Vicki MacNeil wrote:

Yes, what is mache???

posted on May 1, 2008 at 4:56 PM

Carrie wrote:

It is a type of lettuce.

posted on May 1, 2008 at 6:17 PM

Devo wrote:

Mache are like fancy little greens.
Are the egg yolks raw or cooked??

posted on May 1, 2008 at 7:05 PM

Melinda wrote:

I, too, would like to know what mache is?
Melinda

posted on May 1, 2008 at 9:32 PM

Julia wrote:

Mache is a soft and flavorful lettuce, also called lamb's lettuce.

posted on May 2, 2008 at 6:41 AM

Linda wrote:

I am going to cook this for my family this evening......But I, like Devo am not sure if the yolks are raw or cooked, anyone know?

posted on May 3, 2008 at 8:52 AM

EVA wrote:

This sounds great, but I'm a little apprehensive about the raw egg yolks...
Anything to substitute them with...?

posted on May 3, 2008 at 2:13 PM

Tina wrote:

The egg yokes would be raw in the vinegarette.

posted on May 4, 2008 at 5:51 PM

Ann Marie Nelson wrote:

Excellent dish. Extremely original, very impressed. I just got done making it with mild substitutions... spinach lettuce, white onion, roma tomatoes and a more seasoned steak... STILL INCREDIBLE. Cannot wait to eat the leftovers a work tomorrow, raw yolks Devo.

posted on May 4, 2008 at 6:47 PM

KrisWinters wrote:

I love ANTONIA. Her salad looks good as good can be.

posted on May 4, 2008 at 7:12 PM

pookie wrote:

We had this for dinner tonight....it was excellent! Next time we will add cranberries to the salad for an extra touch.

posted on May 5, 2008 at 8:52 PM

Sam wrote:

I made this recipe and my husband who looked at it funny,loved it. IN fact we went for seconds of this salad before any of our meat that night. It was fabulous, but I too would like to know what to substitute for the egg yolks. All in all a great dish.

posted on May 6, 2008 at 4:36 AM

cacaphony wrote:

Rice Salad Rocks!! This is my new go-to dish. Instead of the yolks, I used Egg Beaters -- worked fine.

One hint: only combine enough rice and salad to serve. Then, when you want seconds (and you will), you can re-warm the rice without heating the salad.

posted on May 7, 2008 at 10:56 AM

christina wrote:

The first time I had mache was in Germany. There the name translates into "field salad." Each piece is actually a baby plant. The leaves are round and curl backward and have a buttery soft texture and mild flavor. In Germany they even came with tiny roots. You can serve them as is, or cut off the stem and use individual leaves. It's beautiful because each piece is a mini bouquet of leaves, making it attractive in a salad or as a garnish.

posted on May 7, 2008 at 6:45 PM

michelle wrote:

This is DELICIOUS! It will be a regular favorite. The egg yolks emulsify the oil and vinegar together. Buy good eggs and there is no danger in eating them.

posted on May 12, 2008 at 10:45 PM

Laurie wrote:

If you are apprehensive about using raw egg yolks, another emulsifier for the dressing would be some dijon mustard.

posted on May 13, 2008 at 1:29 PM

renee wrote:

i wondre if i could get away with mking this dish with baby spinach

posted on May 15, 2008 at 5:42 PM

HoganKaffee wrote:

Just finished making this dish with a few modifications - Spinach instead of arugula and mache, basil instead of cilantro. I even broke down and bought Uncle Ben's (a *never* used item in my kitchen.) The recipe turned out great! I think the bitterness of the arugula with the mildness of the mache may have complemented the beef a little better. The raw onion really added some bite and flavor. The raw egg yolk wasn't a problem - we kept the dressing cool and threw it out after dinner. It was a big - and quick - hit! I'd like to make the posted cilantro/arugula/mache version next.

posted on May 21, 2008 at 6:15 PM

Teresa wrote:

You can certainly use any lettuce greens you want, baby spinach is fine. But, remember Mache lettuce is used for a certain flavor and texture. It is found at more high-end stores like Whole Foods, Lunds, Byerly's, etc. Mach Salad with steak isn't new. Antonia makes a nice version and it is heartier than it seems. If you haven't tried Mache lettuce, now is the time ... it's wonderful and this is a great recipe. Anyone needing iron will enjoy and appreciate this over eating liver!!

posted on May 22, 2008 at 9:29 AM

riSHEL wrote:

We made this dish for a small dinner party this weekend. It was a HIT! We had to use baby spinach, as arugula wasn't available at our grocery store. We're thinking of adding nuts and cranberries, if we serve it at Thanksgiving.

posted on May 29, 2008 at 8:45 PM

sally wrote:

We loved this! It was a perfect meal for a hot night. Also quick and easy.
Loved the mache lettuce (first time I've tried it), but I think spinach would also be a nice addition or substitution for the arugula. I also didn't have a problem with the raw yolks (use them regularly for caesar salad dressing). My son made the dressing first, put it in the blender and then refrigerated while we finished preparing the steak and salad. I agree that the steak could have used a little more spices than just salt and pepper.
Next time I'm going to try adding fresh mushrooms and/or cranberries to the salad.

posted on June 6, 2008 at 7:16 AM

amy wrote:

This was an excellent, healthy and quick dinner. I was surprisingly happy with the salad dressing despite the fact that I wasn't sure how much a "drizzle" should be. I was a little hesitant to put the salad, steak and rice all in the same bowl (seems like a perfectly nice meal all separate) but it was delicious. I will definitely make this again.

posted on July 1, 2008 at 6:38 PM