BITTER GREENS SALAD WITH BROCCOLI RABE PESTO, ITALIAN SAUSAGE AND FRESH MOZZARELLA
Provided by Anne Burrell
Time 50m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Prepare an ice bath and set aside.
- Bring a large pot of salted water to a boil. Blanch the broccoli rabe until just tender, about 90 seconds, and immediately transfer to the ice bath until cooled. Drain water and squeeze out excess liquid, then place in the carafe of a food processor. Add the basil, pistachios, grated Parmesan and smashed garlic. Pulse with olive oil until still chunky but all ingredients have combined, using just enough olive oil to loosen. Add the mascarpone and pulse until just combined into the pesto. Remove the pesto from the carafe and set aside.
- Heat a medium skillet over medium heat. Add olive oil to just barely coat the skillet. Sear the sausages on all sides until cooked through and beginning to brown, about 12 minutes. Remove from the heat and set aside.
- Whisk together the red wine vinegar, minced garlic and 1/4 cup olive oil in a small bowl. Season with salt and crushed red pepper.
- Toss the arugula, endive and escarole together in a bowl with the vinaigrette. Spoon all but a few spoonfuls of the pesto on the bottom of a plate or serving dish. Top with the dressed greens, mozzarella, sausages sliced on a bias and more of the pesto. Serve!
BITTER GREEN PESTO
This variation of the traditional pesto is sharp and should be used moderately on fish, chicken, pasta or steamed new potatoes, but because it is rather bitter, should not be used as a marinade. Bitter green pesto also adds zest when used as a garnish on gazpacho, cold tomato soup or other cold vegetable soups.
Provided by Molly O'Neill
Categories condiments, dips and spreads
Time 10m
Yield One and one-quarter cups
Number Of Ingredients 7
Steps:
- Place the arugula, watercress, scallions, roasted garlic, salt and pepper in a food processor and process until finely chopped. With the machine running, slowly pour in the olive oil. Process until smooth, stopping to scrape sides of the bowl. Store in an airtight container.
Nutrition Facts : @context http, Calories 415, UnsaturatedFat 36 grams, Carbohydrate 7 grams, Fat 43 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 6 grams, Sodium 307 milligrams, Sugar 1 gram
FETTUCCINE WITH ASPARAGUS, BEET GREEN PESTO, AND POACHED EGG
Puréeing beet greens into pesto and tossing asparagus ribbons into fettuccine is a great way to incorporate healthy vegetables into pasta. A poached egg adds richness and protein to the dish. If you are following our $68 Dinner Story, reserve the beets for the Beet Risotto and 4 ounces of asparagus for the Frittata with Fennel-Spiced Pork and Asparagus .
Provided by Jill Santopietro
Categories Pasta Low Fat Vegetarian Kid-Friendly High Fiber Dinner Lunch Walnut Asparagus Beet Spring Summer Healthy Low Cholesterol Pescatarian Peanut Free Soy Free No Sugar Added Kosher Small Plates
Yield Serves 4
Number Of Ingredients 13
Steps:
- Heat a large skillet over medium and toast walnuts, shaking pan often, until fragrant, about 5 minutes. Transfer to a plate or bowl and let cool; reserve skillet.
- Pulse cooled walnuts, beet greens, garlic, parsley, lemon zest, 2 tsp. lemon juice, 3/4 tsp. salt, and 1/2 tsp. pepper in a food processor until finely chopped. With the motor running, slowly drizzle in 3/4 cup oil until a thick sauce forms. Add 2/3 cup Parmesan and pulse until well combined. You should have about 1 1/2 cups pesto.
- Bring a large pot of salted water to a very low simmer. The water should register 180°F on an instant-read thermometer. Set a large bowl of ice water near your work station. Crack eggs into 4 ramekins or small bowls. Transfer 1 egg to a fine-mesh strainer set over a medium bowl to drain slightly (this will help remove extra egg whites and give the poached eggs a more compact shape). Carefully lower egg in strainer into hot water until egg is completely submerged. Gently shake strainer and carefully shape egg with a slotted spoon until edges of egg white start to turn opaque, 30-60 seconds. Carefully release egg from strainer into water with slotted spoon. Cook egg, turning and shaping occasionally with slotted spoon, until egg white is opaque and firm and yolk is plump and jiggles slightly to the touch, 3-3 1/2 minutes more. Transfer egg using a slotted spoon to the ice bath. As the first egg cooks, repeat steps to poach remaining 3 eggs, but keep an eye on which egg went in first. Use a timer to avoid overcooking.
- Bring the pot of water to a boil and cook fettuccine, stirring occasionally, until al dente. Using tongs or a spider, transfer pasta to a colander to drain. Reserve pasta cooking liquid in pot and set aside 1 cup liquid for the pasta sauce.
- Heat 2 Tbsp. oil in reserved skillet over medium-high. Add asparagus and sauté until warmed through, about 2 minutes. Add 1 cup pesto and 1/2 cup pasta cooking liquid; gently simmer, stirring occasionally, until thickened. Add fettuccine and simmer, tossing occasionally, until well combined. If sauce is too loose, continue to simmer; if it's too thick, add more pasta cooking liquid to loosen and stir vigorously to combine. Season with 1/2 tsp. salt, remaining 1 tsp. lemon juice, and remaining 1/4 tsp. pepper.
- Meanwhile, return the pot of water to a very low simmer. Transfer eggs from ice bath to pot to reheat until warm, 30-60 seconds. Remove eggs using a slotted spoon and place on a plate rubbed with a little olive oil. Divide pasta among 4 plates and top with poached eggs and Parmesan.
- Do Ahead
- Pesto can be made and stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
More about "bitter green pesto recipes"
DRIED BASIL PESTO (YES, IT'S POSSIBLE!) – A COUPLE COOKS
From acouplecooks.com
5/5 (4)Total Time 5 minsCategory SauceCalories 84 per serving
- In a food processor, place all ingredients but the olive oil. Blend for a few seconds until fully combined.
- With the food processor on, add the olive oil in a steady stream. Continue to blend until combined and a thick sauce forms. Store 1 week in the refrigerator or several months frozen.
CARROT TOP PESTO RECIPE - SIMPLY RECIPES
From simplyrecipes.com
VIBRANT SUPERGREEN PESTO - MAKING THYME FOR HEALTH
From makingthymeforhealth.com
HOMEMADE SUPER-GREEN PESTO | THE REAL FOOD GEEK
From therealfoodgeek.com
HOMEMADE BASIL PESTO RECIPE & TIPS - THE …
From themediterraneandish.com
SUPER GREEN VEGAN KALE PESTO | MINIMALIST BAKER …
From minimalistbaker.com
CARROT TOP PESTO RECIPE | CARROT GREENS WITH LEMON …
From yupitsvegan.com
MUSTARD GREEN PESTO RECIPE - NOURISHED KITCHEN
From nourishedkitchen.com
5/5 (3)Total Time 10 minsCategory CondimentPublished Oct 16, 2012
CHIVE PESTO POTATO SALAD RECIPE - NYT COOKING
From cooking.nytimes.com
40 WAYS YOU'LL LOVE USING BITTER GREENS | SAVEUR
From saveur.com
EASY ARUGULA PESTO – A COUPLE COOKS
From acouplecooks.com
BEET GREEN PESTO - THE ROASTED ROOT
From theroastedroot.net
SIMPLE HOMEMADE GREEN PESTO RECIPE - DADDY'S NOM
From daddysnom.com
ANY GREENS PESTO — SMART IN THE KITCHEN RECIPES
From smartinthekitchen.com
HOW TO MAKE BITTER FREE PESTO - METHOD TO MY MEALS
From methodtomymeals.com
BEET GREENS PESTO - FORK IN THE ROAD
From forkintheroad.co
WINTER GREENS PESTO - SOUTHERN LIVING
From southernliving.com
BITTER GREENS PESTO RECIPE | PIP MAGAZINE
From pipmagazine.com.au
HOW TO EAT LIKE A VERMONT FARMER — STARTING WITH THIS LUSCIOUS …
From salon.com
KETO GREEN PESTO RECIPE [EASY & READY IN 5 MINUTES] - RULED ME
From ruled.me
RADISH GREENS PESTO RECIPE (NUT-FREE) — ZESTFUL KITCHEN
From zestfulkitchen.com
MAKE-AHEAD SALADS THAT STAY FRESH AND FLAVORFUL
From nytimes.com
37 PERFECT PESTO RECIPES | EPICURIOUS | EPICURIOUS
From epicurious.com
You'll also love