Name: Tomato Salad with Field Greens
Ingredients: 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)

The motto “deeds over creeds” has once again captured the imagination of the evangelical world… But as it turns out, creeds really do matter. Any unity like the kind now being urged on us that is formed apart from creeds and the need for them, is doomed to produce the kind of unity that is polluted by doctrinal impurity. It is the kind of impurity that in the final analysis ends up compromising the truth of the gospel.

Gary Johnson

CATEGORY	CUISINE	TAG	YIELD
Dairy	Niger	Toohot09	6	servings

INGREDIENTS

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)

INSTRUCTIONS

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 - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - [email protected]
08-31-1996
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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