mesclun
American Heritage Dictionary:
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mes·clun
(mĕs'klən) 
n.
A mixture of young leafy greens, often including young lettuces, used as salad.
n.
A mixture of young leafy greens, often including young lettuces, used as salad.
[Provençal mesclom, mesclumo, mixture, from Vulgar Latin *misculāre, to mix thoroughly. See meddle.]
Barron's Food Lover's Companion:
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mesclun
[MEHS-kluhn; Fr. KLAHN] Found in specialty produce markets and many supermarkets, mesclun (also called salad mix and gourmet salad mix) is simply a potpourri of young, small salad greens. The mix varies depending on the source, but among those greens commonly included are arugula, dandelion, frisée, mizuma, oak leaf, mâche, radicchio and sorrel. Choose mesclun with crisp leaves and no sign of wilting. Refrigerate in a plastic bag for up to 5 days. Wash and blot dry just before using.
Wikipedia on Answers.com:
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Mesclun
Mesclun (French pronunciation: [mɛsˈklœ̃]) is a salad mix of assorted small, young salad leaves which originated in Provence, France. The traditional mix includes chervil, arugula, leafy lettuces and endive in equal proportions, but in modern iterations may include an undetermined mix of fresh and available lettuces, spinach, arugula (rocket, or roquette), Swiss chard (silver beet), mustard greens (Dijon's Child), endive, dandelion, frisée, mizuna, mâche (Lamb's Lettuce), radicchio, sorrel, and/or other leaf vegetables.
The name comes from Provençal (Southern France)—mescla, "to mix"—and literally means "mixture".
In Hawaii, similar greens are grown in the region of Waimanalo on the windward side of Oahu. Because of their origin, a similar salad mix called "Nalo Greens" is popular in Hawaiian cuisine.[1][2]
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American Heritage Dictionary
The American Heritage® Dictionary of the English Language, Fourth Edition Copyright © 2007, 2000 by Houghton Mifflin Company. Updated in 2009. Published by Houghton Mifflin Company. All rights reserved.
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Barron's Food Lover's Companion
Food Lover's Companion. Copyright © 2001 by Barron's Educational Series, Inc. All rights reserved.
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