| 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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