Tomato salad with field greens

6 servings

Ingredients

Quantity Ingredient
4 bunches Bitter greens
(such as dandelion; amaranth, chard,
Escarole; spinach or watercress)
Salt; for blanching
⅔ cup Extra virgin olive oil
Juice of 2 lemons
1 teaspoon Salt
¾ teaspoon Freshly-ground black pepper
2 larges Ripe tomatoes; cored
(or 3 medium-size ripe tomatoes; cored)
8 ounces Aged Parmesan cheese; (1 lg chunk)

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 ½- to ¾-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@...

08-31-1996

Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.

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