Tomato Salad with Field Greens
c.1996, M.S. Milliken & S. Feniger, all rights reserved
- Total Time:
- 35 min
- 30 min
- 5 min
- Yield: 6 servings
- 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
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.
Recipe courtesy of Rachael Ray