Title: Tomato Salad with Field Greens
Categories: Toohot09
Yield: 6 servings

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)

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.