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 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
MIXED BITTER GREENS WITH SAUTEED MUSHROOMS
Categories Salad Leafy Green Mushroom Side Sauté Vegetarian Quick & Easy Vinegar Winter Healthy Vegan Endive Gourmet Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 8
Steps:
- In a heavy skillet cook garlic and rosemary in 2 tablespoons oil over moderate heat, stirring, 30 seconds. Add mushrooms with salt and pepper to taste and cook, stirring, until tender, about 5 minutes. Stir in 1 tablespoon vinegar and remove skillet from heat.
- In a large bowl toss chicory, endive, and radicchio, with warm mushroom mixture. To skillet add 1 tablespoon vinegar, remaining 2 tablespoons oil, and salt and pepper to taste and heat through, stirring. Add hot dressing to salad and toss well. Add additional vinegar if using.
SAUTéED GREENS WITH TOASTED WALNUTS
Provided by The Epicurious Test Kitchen
Categories Side Low Fat Kid-Friendly Quick & Easy High Fiber Dinner Walnut Beet Healthy Low Cholesterol Vegan Chard Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher Small Plates
Yield Serves 4
Number Of Ingredients 11
Steps:
- Heat a large skillet over medium and toast walnuts, shaking pan often, until fragrant, about 5 minutes. Transfer nuts to a plate.
- Heat same skillet over medium and add oil and butter, stirring to combine. Once butter melts, add onion, 1/4 tsp. salt, and 1/4 tsp. pepper and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add Swiss chard stems and cook, stirring occasionally, until softened, about 2 minutes more. Add garlic and red pepper flakes and cook, stirring constantly, until fragrant, 1 minute. Add Swiss chard greens, beet greens, vinegar, remaining 1 tsp. salt, and remaining 1/4 tsp. pepper. Cover and cook, stirring occasionally with tongs, until tender, about 3-4 minutes. Uncover and cook 1 minute more. Serve topped with toasted walnuts.
WILD MUSHROOM, ROASTED BEET, AND GOAT CHEESE SALAD WITH ONION PURéE
Steps:
- Make the onion purée:
- In a medium sauté pan over moderate heat, warm the oil. Add the onions and shallot and sauté, stirring occasionally, until soft. Season with salt, add the heavy cream, and continue to cook, stirring occasionally, about 5 minutes. Transfer the onion mixture to a food processor or blender and process until smooth.
- Make the mushrooms:
- In a medium sauté pan over high heat, warm the walnut oil. Add the mushrooms, in batches if necessary, and sauté, stirring occasionally, until the liquid released by the mushrooms is evaporated, about 5 minutes. Add the sage, season with salt, and continue to cook, stirring occasionally, until the mushrooms are golden and tender.
- Roast the beets:
- Preheat the oven to 425°F.
- Arrange the beets in a large, deep baking dish and drizzle with the oil. Add enough water to reach about 1/4 inch up the sides of the baking dish. Cover with foil and roast until the beets are tender, about 45 minutes. Once the beets are cool enough to handle, peel them and cut them into quarters. Transfer the beets to a medium bowl, add lemon zest, lemon juice, and chives, season with salt, and toss to combine.
- Toast the pumpkin seeds:
- Preheat the oven to 375°F.
- Arrange the pumpkin seeds on a large, rimmed baking sheet, drizzle with walnut oil, and toss to combine. Roast until toasted, about 10 minutes, then toss with salt.
- Cook the peas:
- Fill a large bowl with ice water.
- In a large pot of boiling salted water, blanch the peas until just tender. Drain, then immediately plunge the peas into the ice water to stop cooking. Drain the peas again and pat them dry.
- To serve:
- In a large bowl combine the mushrooms, beets, peas, goat cheese, and onion purée and toss to combine. Divide the salad among 4 plates, sprinkle with toasted pumpkin seeds, and serve.
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