Mesclun is a slightly bitter mix of at least seven different kinds of small, young, delicate wild or cultivated salad leaves and greens of varying textures and colors that originated in the South of France.

A mesclun mix may include arugula, radicchio, frisée, mizuna, dandelion greens, chicory, mâche, sorrel, baby spinach or oak leaf lettuce.

Mesclun should be tossed with a light vinaigrette so as not to drown the delicate leaves. In Provence, mesclun salad is sometimes accompanied by anchovies, croutons, baked goat cheese, or chicken livers fried in butter.