Mixed Greens With Grapefruit Fennel And Parmesan Recipes

PINK GRAPEFRUIT, FENNEL, AND PARMESAN SALAD

Steps:

• Whisk vinegar and honey in large bowl to blend. Whisk in olive oil; season dressing to taste with salt and pepper. Add endive, butter lettuce, and fennel to bowl; toss to coat. Top salad with grapefruit sections, then Parmesan cheese, and serve.

PERFECT MIXED GREENS

Steps:

• Pull the leaf portions of the collard, mustard, and turnip greens away from the tough stems, and discard the stems. Gently wash the greens in warm water to remove all soil and sand. Partially fill a clean sink with warm water, and stir in 3 tablespoons of salt and 2 cups of chicken broth; allow greens to soak in the mixture for 10 minutes. Scoop up the greens and allow to drain in a colander; discard used chicken broth. Do not rinse the greens.
• Pour the remaining 2 cups of chicken broth into a large pot, and mix in the greens. Stir in vegetable oil, garlic, bacon bits, and sugar, and season with salt and black pepper. Bring to a boil, reduce heat to a simmer, and cook until the greens are tender, stirring occasionally, 45 minutes to 1 hour.

MIXED GREENS WITH GRAPEFRUIT, FENNEL, AND PARMESAN

Steps:

• Make the dressing:
• In a small bowl whisk together the garlic paste, the grapefruit juice, the vinegar, and the mustard, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Whisk in the parsley and salt and pepper to taste.
• In a large bowl toss together the romaine, the arugula, the fennel, the radishes, and the dressing, add the Parmesan and the grapefruit sections, cut into 1-inch pieces, and toss the salad gently.

MIXED GREENS WITH PANCETTA AND SHAVED PARMESAN

Steps:

• Heat 1 tablespoon of the olive oil a medium saute pan over medium-high heat. Add the diced bacon and gently cook until slightly crisp and browned, about 3 to 4 minutes. While the bacon is cooking, remove the greens from the bag, rinse and then pat dry and add to a large salad bowl. Once the bacon is cooked, use a slotted spoon to remove it from the pan and place into the bowl with the greens, tossing to combine. Take the pan with the bacon fat off the heat and add the remaining olive oil. Add the Dijon mustard to the pan and stir to combine. Add the red wine vinegar, stir to combine. Pour 2 to 3 tablespoons over the salad greens, and toss. Serve the remaining dressing at the table. Using a vegetable peeler, peel large slices of the cheese, place on top of the salad and serve.

GRAPEFRUIT AND GRILLED FENNEL SALAD

Steps:

• Grill prosciutto and fennel. Toss together fennel, greens, grapefruit segments, and olives; dress with olive oil and grapefruit juice. Top with prosciutto and Parmesan.

MIXED GREENS WITH PARMESAN CRISPS

Steps:

• Heat oven to 400°F.
• Combine cheese and rosemary. Spoon 1 Tbsp. onto baking sheet sprayed with cooking spray; spread to flatten. Repeat to make 16 crisps, allowing 1 inch between each.
• Bake 6 min. or until golden brown, turning after 5 min. Cool on wire rack.
• Cover 8 plates with greens; top with grapes, nuts and dressing. Serve with Parmesan crisps.

MIXED SALAD GREENS WITH PIGNOLI AND FRESH PARMESAN

Steps:

• Toast the pine nuts and set aside to cool.
• In a small non-reactive bowl, mix the vinegar and garlic; whisk in oil. Season with salt and pepper to taste.
• Place the mixed greens and scallions in a large salad bowl. Toss with the dressing. Sprinkle with cheese and nuts.
• Enjoy!