| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Tuscan | Tuscan, *new-acq, Salads | 4 | Servings | |
INGREDIENTS
| 3 | md | Carrots; peeled |
| 1 | lg | Rutabaga; peeled and halved |
| 1/2 | lb | Mustard greens |
| 1/2 | lb | Beet greens |
| 1/2 | lb | Arugula |
| 1 | tb | Balsamic vinegar |
| 1 | Shallot; peeled and minced | |
| 1/8 | ts | Sugar |
| 1/2 | ts | Stone-ground mustard |
| Salt and freshly ground black pepper | ||
| 5 | tb | Extra-virgin olive oil |
INSTRUCTIONS
1. Using a mandoline or a cook's knife, cut the carrots into long, very thin strips. Do the same with the rutabaga. Place in a saucepan with enough salted water to cover. Cook, covered, over medium heat until wilted. Drain and set aside in a covered bowl. 2. Meanwhile, remove the stems from the greens and wash them in cold water. Using long metal tongs, lift the greens from the water, and without draining, immediately place in a hot skillet so that they will be cooked in their own water. Cook over medium heat for 3-4 minutes, tossing constantly with tongs until all the greens are wilted. Season with salt and pepper, remove from heat and set aside. 3. To make the vinaigrette, place the vinegar, minced shallot, sugar, mustard, salt and pepper in a small bowl. Slowly whisk in the oil until emulsified. 4. To serve, place 1/4 of the carrots and rutabagas on each of 4 salad plates, creating a bedding nest. Make sure that the strands are intertwined so that the colors are blended. Top with a portion of wilted greens, drizzle with vinaigrette, and serve. SERVES 4; PREP: 30 45 minutes; Easy. mc-PER SERVING 69% cff: 214cals; 17 g fat VARIATION: Experiment with using sorrel, amaranth, dandelion, chard, or beet greens. MAKE AHEAD: The carrot and rutabaga spaghetti can be made up to 2 days before and refrigerated. Reheat in a steamer basket. The vinaigrette can also be made 1 to 2 days in advance. >"Insalata Verde S'una Montata di Carote," From SOLO VERDURA, by Anne Bianchi (Ecco, 1997). >Edited by Pat Hanneman 3/98 Notes: The beauty of this dish lies not only in the extraordinary flavor produced by this trio of tangy greens, but also in the visual sensation created by nesting shiny, dark-green leaves on a bed of bright orange carrot and creamy yellow rutabaga strips that have been softened to resemble spaghetti. Served luke warm, it works equally well as a salad course or following soup as a light entree.-AB Recipe by: SOLO VERDURA, by Anne Bianchi Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Mar 26, 1998
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