Tomato Salad with Field Greens

Total Time:
35 min
Prep:
30 min
Cook:
5 min

Yield:
Yield: 6 servings
Level:
Easy

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
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.


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