Tomato Salad with Field Greens

Name: Tomato Salad with Field Greens
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: Yield: 6 servings
Ingredients: 4 bunches bitter greens, such as dandelion, amaranth, escarole, chard, spinach or watercress; 2 to 3 teaspoons salt; 2/3 cup extra virgin olive oil; Juice of 2 lemons; 1 teaspoon salt; 3/4 teaspoon freshly ground black pepper; 2 large or 3 medium ripe tomatoes, cored; 1 large chunk (about 8 ounces) aged Parmesan cheese

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Level: Easy
Total: 35 min

Prep: 30 min
Cook: 5 min

Yield: Yield: 6 servings

Level: Easy
Total: 35 min

Prep: 30 min
Cook: 5 min

Yield: Yield: 6 servings

Ingredients

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4 bunches bitter greens, such as dandelion, amaranth, escarole, chard, spinach or watercress

2 to 3 teaspoons salt

2/3 cup extra virgin olive oil

Juice of 2 lemons

1 teaspoon salt

3/4 teaspoon freshly ground black pepper

2 large or 3 medium ripe tomatoes, cored

1 large chunk (about 8 ounces) aged Parmesan cheese

Directions

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.