Bitter Greens Salad Recipes
BITTER GREENS SALAD WITH LEMON-MUSTARD DRESSING
This recipe, adapted from the Los Angeles restaurant Mozza, dresses mixed frisée lightly, with a simple dressing of two kinds of mustard, lemon juice and olive oil. It's done in minutes, and serves as a light, tart side for pretty much any occasion, whether a holiday feast or a weeknight meal.
Provided by Adam Nagourney
Categories easy, quick, weekday, salads and dressings
Time 5m
Yield 10 servings
Number Of Ingredients 7
Steps:
- In a small mixing bowl, whisk together the mustards and 3 tablespoons of the lemon juice.
- While whisking vigorously, drizzle in the olive oil until thickened. Adjust lemon juice to taste, and season with salt and pepper.
- Place greens in a serving bowl and toss with just enough dressing to lightly coat them. Reserve any remaining dressing for another use.
Nutrition Facts : @context http, Calories 135, UnsaturatedFat 9 grams, Carbohydrate 8 grams, Fat 11 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 321 milligrams, Sugar 1 gram, TransFat 0 grams
SICILIAN SWEET & SAVORY BUCATINI WITH BROCCOLI RABE
Provided by rachael-ray
Number Of Ingredients 1
Steps:
- Step 1Bring 3 to 4 inches of water to a full boil in a large pot. Season with salt, add the broccoli rabe and cook until crisp-tender, about 3 minutes; drain. Refill the pot with 6 quarts water and bring to a boil for the pasta. Pat the broccoli rabe dry. Step 2In a large skillet, heat the oil, three turns of the pan, over medium. Add the anchovies; cook, stirring often, until they break down and melt into the oil, about 2 minutes. Add the garlic, chile pepper, shallot and raisins. Cook, stirring often, until the shallot softens, about 3 minutes. Add the stock and wine, then the saffron; let it bloom in the sauce.Step 3Salt the boiling water, add the pasta and cook until 1 minute shy of the package directions, 7 to 8 minutes.Step 4Add the broccoli rabe to the saffron sauce and cook until heated through, 1 to 2 minutes.Step 5Add 1/2 cup of the pasta cooking water to the sauce, then drain the pasta. Add the pasta to the sauce and toss to combine. Add the parsley; season with salt to taste. Serve the pasta in shallow bowls topped with the cheese and nuts.
BITTER-GREENS SALAD
A simple salad of bitter greens-escarole, frisee, and radicchio-mixed with oil and vinegar makes a zesty crowd-pleasing first course.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 15m
Number Of Ingredients 7
Steps:
- In a large bowl, whisk together vinegar, oil, and sugar. Season with salt and pepper. Add greens and toss just before serving.
BITTER GREEN SALAD WITH ROASTED PEARS
Categories Salad Leafy Green Side Roast Pear Escarole Watercress Gourmet Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 16
Steps:
- Roast pears and make salad:
- Put oven rack in middle position and preheat oven to 425°F.
- Toss pears with oil and spread in 1 layer in a 17- by 12-inch shallow baking pan, then season with salt and pepper. Roast pears, stirring and turning over twice, until pears are tender and beginning to brown, 20 to 30 minutes, then cool about 15 minutes.
- While pears are roasting and cooling, tear enough tender chicory and escarole leaves (discard ribs) into bite-size pieces to measure 6 cups total. Tear enough radicchio, watercress, mizuna, and romaine into bite-size pieces to measure 10 cups total. Toss torn greens in a large bowl and reserve remaining greens for another use.
- Make dressing and toss salad:
- Whisk together shallot, vinegar, honey, salt, and pepper, then add oil in a slow stream, whisking until emulsified.
- Just before serving, add roasted pears and dressing to greens and toss to combine well.
BITTER GREENS SALAD WITH MELTED CHEESE
In this main-course salad recipe, cheese is melted over bitter greens for a warm, fresh, and surprising dinner.
Provided by Joshua McFadden
Categories Salad Leafy Green Radicchio Arugula Cheese Hazelnut Broil Dinner Vegetarian Wheat/Gluten-Free
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat the broiler to high.
- Whisk the red wine vinegar with 1/4 cup olive oil in a large bowl and season generously with salt and pepper. Add the radicchio and arugula and toss to coat them nicely. Taste and adjust the seasoning.
- Pile the salad on ovenproof plates or an ovenproof platter and top with the cheese. Broil the salad just until the cheese is melted, about 1 minute. Sprinkle the toasted hazelnuts on top and finish with a drizzle of saba. Serve right away.
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- Whisk first 4 ingredients in a large bowl. Add oil in a slow steady stream, whisking constantly; whisk until well emulsified and blended. Season vinaigrette to taste with salt and pepper.
- DO AHEAD: Dressing can be made 8 hours ahead. Cover and chill. Return to room temperature before using.
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Reviews 5Category SaladCuisine VeganTotal Time 30 mins
- Lentils: In a medium size pot, bring water, lentils, bay leafs and garlic powder to a boil. Cover, reduce heat and simmer for 20 minutes. We want them tender but still holding their shape. Remove from heat, let cool a few minutes and drain.
- Dressing: While lentils are cooking start your vinaigrette. In a small bowl, whisk together the olive oil, balsamic vinegar, dijon mustard, lemon juice, salt & pepper. Set aside.
- Produce: Next, prepare your greens and remaining salad ingredients using as much or little as you like.
- Serve: Prepare your salad by laying your greens first, then add 2/3 – 3/4 cup or so of lentils and toss gently. Top with tomatoes, scallions and a good sprinkling of mineral salt and fresh cracked pepper. Or simply lay your greens and top with lentils and remaining salad ingredients without tossing at all if you rather. No rules here, do what feels best for you!
BITTER GREENS SALAD WITH SOPPRESSATA & PECORINO RECIPE ...
From eatingwell.com
Total Time 30 minsCalories 291 per serving
- Heat a medium skillet over medium heat. Add oregano and lightly toast, stirring frequently, until aromatic, about 1 minute. Transfer to a large bowl and add vinegar, garlic, honey and mustard. Whisk to combine. Slowly whisk in 3 tablespoons oil.
- Heat the remaining 1 tablespoon oil in the pan over medium heat. Add radicchio and cook, flipping once, until lightly charred, 2 to 3 minutes per side. Transfer to a cutting board and let rest for 5 minutes. Coarsely chop, discarding the core.
- Add the radicchio, greens, tomatoes, soppressata and peppers to the bowl with the dressing and toss well to combine. Transfer to a serving platter and garnish with Pecorino Romano.
CITRUS SALAD WITH BITTER GREENS - A BEAUTIFUL PLATE
From abeautifulplate.com
Reviews 42Category SaladsCuisine AmericanTotal Time 25 mins
- Prepare Salad: Trim the ends of the clementines, blood oranges, and grapefruit. Using a knife, remove the peel and all of the white pith from the sides. Cut the citrus into 1/4″ rounds–removing any seeds as you work. Cut the grapefruit rounds into half-moons. Set aside.
- Sort through the watercress–keeping any small stems, and removing the leaves from the tougher stems. Trim the base of the raddichio and tear the tears into small strands. Remove the outer, tougher leaves of the escarole and base, and tear into large pieces. Wash and dry the leaves in a salad spinner thoroughly. Place in a large Ziploc bag and refrigerate until needed.
- Prepare Dressing: Whisk together the orange zest, orange juice, champagne vinegar, and salt in a bowl. Slowly drizzle in the olive oil, whisking continuously to emulsify.
- Add the sliced kumquats to the dressing and allow them to sit for 5-10 minutes (this will remove some of the bitterness).
WARM FENNEL-AND-BITTER GREENS SALAD RECIPE - GRACE PARISI ...
From foodandwine.com
4/5 Total Time 20 minsServings 6
- In a large bowl, whisk the vinegar with the honey. Add the olive oil and whisk until emulsified. Season with salt and pepper. Add the remaining ingredients and toss well.
- Heat a large, deep skillet until very hot. Add the dressed salad and toss over high heat just until barely wilted in spots, about 30 seconds. Transfer to plates and serve immediately.
BITTER GREENS SALAD WITH CAPER VINAIGRETTE RECIPE - CHOWHOUND
From chowhound.com
Cuisine Jewish, CalifornianTotal Time 5 minsCategory Appetizer, Side DishCalories 156 per serving
- Add greens and toss to coat, season with salt and freshly ground black pepper, and serve immediately.
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Estimated Reading Time 5 mins
- One at a time, stand each on a cut end and, slicing from top to bottom, cut away the peel and pith following the contour of the fruit
BITTER GREENS SALAD WITH PERSIMMONS, MANCHEGO & HAZELNUT ...
From eatingwell.com
Total Time 30 minsCalories 199 per serving
- Pulse shallot in a food processor until finely minced. Add oil, vinegar, mustard, salt and pepper; process until emulsified. Add hazelnuts and pulse until finely chopped.
- Combine escarole, radicchio and persimmons in a large bowl. Drizzle the dressing over the salad and toss to coat. Sprinkle with Manchego.
CITRUS SALAD RECIPE WITH WINTER GREENS - BOWL ME OVER
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5/5 (3)Total Time 20 minsCategory SaladCalories 210 per serving
- Start by toasting the hazelnuts. Use a dry pan over medium heat. Spread the nuts out in the pan so they are one even layer. Stir them or shake the pan every minute or so and keep an eye on them. They can scorch quickly! It will only take about 5-8 minutes.
- Next, using a knife, peel the oranges. Cut off the peel with a sharp knife, removing all of the bitter white pith. Then cut out each segment of the orange carefully. This is best done over a bowl to catch the juice.
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