| 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 - jpmd44a@prodigy.com
08-31-1996
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.
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