Tomato Salad With Field Greens Recipe - Cooking Index
Tomato Salad With Field Greens Recipe - Cooking Index
| 4 | Bitter greens | |
| (such as dandelion, amaranth, chard, | ||
| Escarole, spinach or watercress) | ||
| Salt - for blanching | ||
| 2/3 cup | 157ml | Extra virgin olive oil |
| Juice of 2 lemons | ||
| 1 teaspoon | 5ml | Salt |
| 3/4 teaspoon | 3.8ml | Freshly-ground black pepper |
| 2 teaspoons | 10ml | Ripe tomatoes - cored (large) |
| (or 3 medium-size ripe tomatoes, cored) | ||
| 8 oz | 227g | Aged Parmesan cheese - (1 lg chunk) |
Wash the greens well and trim and discard any tough stems.
Bring a very large pot of water to a boil and add 2 to 3 teaspoons salt. (A large quantity of water is the key to avoiding bitterness.) Have ready a large bowl of iced water. Add the greens to the rapidly boiling water and cook 2 to 3 minutes, until tender but not mushy. Drain in a colander, shaking off excess water and then plunge the hot greens into the iced water. When the greens are cool, remove any ice from the surface and drain in a colander again. Then squeeze out any excess water and place in a bowl in the refrigerator.
Mix together the olive oil, lemon juice, salt and pepper. Toss with the cooked greens to coat thoroughly. Return to the refrigerator.
Cut the tomatoes into 1/2- to 3/4-inch slices. Arrange on 6 salad plates or a platter. Top the tomatoes with the cold dressed greens and garnish with shavings of Parmesan cheese. Serve cold or at room temperature.
This recipe yields 6 servings.
Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6151 broadcast 08-30-1996) - Downloaded from their Web-Site - http://www.foodtv.com
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