Bitter Greens Salad Recipes

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BITTER GREENS SALAD WITH LEMON-MUSTARD DRESSING



Bitter Greens Salad With Lemon-Mustard Dressing image

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

1 1/2 teaspoons whole-grain mustard
1 1/2 teaspoons Dijon mustard
3 to 6 tablespoons freshly squeezed lemon juice
1/2 cup extra-virgin olive oil
Salt
black pepper
14 ounces mixed frisée, radicchio and dandelion greens, washed, dried and torn into pieces

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

BITTER-GREENS SALAD



Bitter-Greens Salad image

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

1 tablespoon plus 1 teaspoon white-wine vinegar
3 tablespoons extra-virgin olive oil
1/2 teaspoon sugar
Coarse salt and freshly ground pepper
1 head escarole, cored and thinly sliced crosswise
1 large head frisee, cored and torn into bite-size pieces
6 heads radicchio, cored and thinly sliced

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



Sicilian Sweet & Savory Bucatini with Broccoli Rabe image

Provided by rachael-ray

Number Of Ingredients 1

Salt1 large bundle broccoli rabe or rapini, trimmed and cut into 2- to 3-inch pieces3 tbsp. olive oil6 anchovy fillets, drained4 large cloves garlic, chopped1 red finger chile pepper, finely chopped, or 1 tsp. crushed red pepper1 large shallot, finely chopped3 tbsp. golden raisins1 cup chicken stock½ cup dry white wine¼ tsp. (a fat pinch) saffron threads1 lb. bucatini pasta⅓ cup (a handful) flat-leaf parsley, finely choppedFreshly grated Pecorino Romano¼ cup pine nuts or 1/2 cup blanched sliced almonds, toasted

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



Bitter Green and Egg Salad image

Provided by Food Network

Time 20m

Yield 6 servings

Number Of Ingredients 10

1/4 cup extra virgin olive oil
3 tablespoons red wine vinegar
1 tablespoon brown sugar
1 to 2 garlic cloves, thinly sliced
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 heads bitter greens (such as frisee, radicchio, endive, and dandelion), torn into bite-size pieces
2 green onions, thinly sliced
3 hard-cooked eggs, peeled and chopped*
1 tablespoon capers

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



Bitter Green Salad with Roasted Pears image

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

For salad
8 firm-ripe Bosc pears (4 lb), peeled, cored, and each cut lengthwise into 8 wedges
1 1/2 tablespoons extra-virgin olive oil
1 small head chicory
1 small head escarole
1 small head radicchio
1 bunch watercress, coarse stems discarded
1 bunch mizuna, coarse stems discarded
1 small head romaine
For dressing
1 tablespoon finely chopped shallot
2 1/2 tablespoons cider vinegar
1/2 teaspoon honey
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup plus 1 tablespoon extra-virgin olive oil

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



Bitter Greens Salad with Melted Cheese image

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

3 tablespoons red wine vinegar
Extra-virgin olive oil
Kosher salt and freshly ground pepper
1 large head radicchio (3/4 pound), cored and coarsely shredded
5 ounces arugula
1/4 pound Crucolo, provolone, Taleggio, or Fontina cheese, grated
1/2 cup roughly chopped lightly toasted hazelnuts
Saba or balsamic vinegar, for drizzling

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



Bitter Herbs Salad image

Bitter herbs - the maror - are part of the Seder ritual, symbolizing the bitterness of slavery experienced by the Jews in Egypt. Endive, romaine and chicory (for which I've substituted radicchio) are present on many Sephardic ritual platters, but often they also appear in salads served with the meal. This can be served as a separate course or as a side dish.

Provided by Martha Rose Shulman

Categories     easy, quick, salads and dressings

Time 15m

Yield 6 servings

Number Of Ingredients 13

2 hearts of romaine lettuce
1 small head radicchio
2 Belgian endives
1 1/2 cups arugula or watercress, washed and dried
1 rib celery, preferably from the heart, sliced very thin
2 scallions, chopped (optional)
1/4 cup chopped flat-leaf parsley
1/4 cup chopped fresh dill
1 tablespoon chopped fresh mint (optional)
1 small garlic clove
Salt to taste
3 tablespoons freshly squeezed lemon juice
1/2 cup extra virgin olive oil

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.

Nutrition Facts : @context http, Calories 185, UnsaturatedFat 15 grams, Carbohydrate 5 grams, Fat 18 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 363 milligrams, Sugar 1 gram

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Top Asked Questions

What are Bitter Greens and what do they taste like?
The days are getting colder, and that means bitter greens are about to come into season and make your salads, soups, and casseroles truly sing. Bitter greens don’t just provide flavor. They’re some of the healthiest vegetables around, loaded with the nutrients you need to get through the winter.
What can I make with kale and mustard greens?
Recipes to Try: Tahini-Lemon Kale Salad, Quinoa-Stuffed Kale Rolls with Goat Cheese, Squash-and-Kale Toasts. Mustard greens refer to the leaves of the Brassica juncea plant, whose seeds are used to make brown mustard.
What is the best salad to serve with vinegar?
A simple salad of bitter greens —escarole, frisee, and radicchio—mixed with oil and vinegar makes a zesty crowd-pleasing first course. In a large bowl, whisk together vinegar, oil, and sugar. Season with salt and pepper. Add greens and toss just before serving.
What are mustard greens?
Mustard greens refer to the leaves of the Brassica juncea plant, whose seeds are used to make brown mustard. They’re particularly popular in African, East Asian, and South Asian cuisines, where they’re commonly braised, stewed, and fried, both with and without meat, as well as pickled.

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