Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Tomato Salad with Field Greens
- Level: Easy
- Yield: Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 391
- Total Fat
- 34
- Saturated Fat
- 10
- Carbohydrates
- 8
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 15
- Cholesterol
- 26
- Sodium
- 551
- Total: 35 min
- Prep: 30 min
- Cook: 5 min
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.