Recipe courtesy of Mary Sue Milliken and Susan Feniger
Save Recipe Print
Total:
35 min
Prep:
30 min
Cook:
5 min
Yield:
Yield: 6 servings
Level:
Easy

Ingredients

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.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Fall Salad

Recipe courtesy of Tyler Florence

Tomato Bisque

Recipe courtesy of Food Network Kitchen

Greek Salad

Recipe courtesy of Rachael Ray

Shrimp Salad

Recipe courtesy of Ina Garten

Simple Tomato Sauce

Recipe courtesy of Giada De Laurentiis

Arugula Salad

Recipe courtesy of Anne Burrell

Garth's Pasta Salad

Recipe courtesy of Trisha Yearwood

Black Bean Salad

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword