Free Recipe Tomato Salad with Field Greens
Recipe Type: H Recipes
Recipe Preparation: boil
Cooking Ingredients for Tomato Salad with Field Greens Recipe
4 bn Bitter greens
(such as dandelion;
-amaranth, chard,
Escarole; spinach or
-watercress)
Salt; for blanching
2/3 c Extra virgin olive oil
Juice of 2 lemons
1 ts Salt
3/4 ts Freshly-ground black pepper
2 lg Ripe tomatoes; cored
(or 3 medium-size ripe
-tomatoes; cored)
8 oz Aged Parmesan cheese; (1 lg
-chunk)
Tomato Salad with Field Greens Preparation
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. This recipe yields 6 servings. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK – (Show # TH-6151 broadcast 08-30-1996) Downloaded from their Web-Site – Formatted for MasterCook by MR MAD, aka Joe Comiskey – jpmd44a@prodigy.com 08-31-1996 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 6
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