Recipe courtesy of Mary Sue Milliken and Susan Feniger

Tomato Salad with Field Greens

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  • Level: Easy
  • Total: 35 min
  • Prep: 30 min
  • Cook: 5 min
  • Yield: Yield: 6 servings
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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


  1. Wash the greens well and trim and discard any tough stems.
  2. 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.
  3. Mix together the olive oil, lemon juice, salt and pepper. Toss with the cooked greens to coat thoroughly. Return to the refrigerator.
  4. 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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