Bitter Greens Salad Recipes

BITTER GREENS SALAD WITH LEMON-MUSTARD DRESSING

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.

BITTER-GREENS SALAD

Steps:

• In a large bowl, whisk together vinegar, oil, and sugar. Season with salt and pepper. Add greens and toss just before serving.

SICILIAN SWEET & SAVORY BUCATINI WITH BROCCOLI RABE

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 GREEN AND EGG SALAD

Steps:

• In a large bowl, whisk together the oil, vinegar, sugar, garlic, salt, and pepper. Add the greens and green onions and toss to coat well. Top with eggs and capers.
• *For perfectly hard-cooked eggs, place eggs in a large pot with cold water to cover. Bring just to a boil then remove from heat. Cover pot and let stand 15 minutes. Rinse under cold water and peel.

BITTER GREEN SALAD WITH ROASTED PEARS

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

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.

BITTER HERBS SALAD

Steps:

• Wash and dry the romaine lettuce leaves and break into medium pieces. Separate the radicchio leaves and cut into medium pieces. Rinse and dry the endives and slice crosswise about 3/4 inch thick. Toss together all of the greens, the celery and the scallions in a large salad bowl and sprinkle the herbs over the top.
• Skin the garlic clove, cut in half and remove green shoots. Place in a mortar and pestle with a generous pinch of salt and mash to a paste. Work in the lemon juice and then the olive oil. Taste and adjust salt. Transfer to a jar until ready to serve the salad.
• Just before serving, shake the dressing in the jar, pour over the salad and toss.