Mixed Greens With Romano Crisps Recipes

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MIXED GREEN SALAD WITH PARMIGIANO CRISPS



Mixed Green Salad With Parmigiano Crisps image

Provided by Anne Burrell

Categories     side-dish

Time 41m

Yield 4 servings

Number Of Ingredients 10

1 cup grated Parmigiano
4 cups salad greens, such as mesclun, arugula, red leaf, romaine or baby spinach
1 cup mixed fresh herb leaves, such as parsley, basil, oregano, chives or cilantro
1 cup grape tomatoes, cut in 1/2
1/4 cup thinly sliced red onions
1/2 cup cucumber, peeled and thinly sliced
1/4 cup high quality extra-virgin olive oil
1/4 cup red wine vinegar
Salt
1/4 cup toasted chopped walnuts, sunflower seeds or chopped hazelnuts

Steps:

  • For the crisps:
  • Preheat the oven to 375 degrees F. Line a sheet tray with a silicone mat. Make 4 even, very thin circles of Parmigiano on the mat. Be sure that the circles are not touching. Bake 7 to 8 minutes or until the cheese has melted, turned golden brown and looks like lace. Remove the tray from the oven and let the crisps cool for about 1 minute. Using a spatula, remove the crisps from the silicone mat and reserve on a plate.
  • For the salad:
  • Fill your sink with cool water. Toss in all the salad greens and gently swish until all the dirt and grit falls to the bottom of the basin. Gently lift the greens out of the water and put in a salad spinner. If the greens are especially dirty empty the sink, rinse to rid of dirt and repeat the process. Spin the greens until they are dry and still very fresh looking. If not using the greens right away, store them wrapped loosely in paper towels then sealed in plastic bags in the crisper drawer of your refrigerator.
  • In a large bowl, place the greens and herbs. Add the tomatoes, onions, and cucumbers. Drizzle in half of the oil and vinegar and season with salt. Using your hands, gently toss the salad to combine. Taste! Add the remaining oil and vinegar, if needed and season again with salt, if needed (you probably will). The salad should be very flavorful but not soggy.
  • Arrange the salad on individual salad plates or bowls. Sprinkle each salad with the nuts and garnish with a Parmigiano crisp.

MANDARIN MIXED GREENS SALAD



Mandarin Mixed Greens Salad image

Asian flavors sparkle in this 20-minute salad!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 20m

Yield 6

Number Of Ingredients 14

1/4 cup sliced almonds
4 teaspoons sugar
1/4 cup vegetable oil
2 tablespoons sugar
2 tablespoons white or cider vinegar
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
Dash pepper
Dash red pepper sauce
1/2 small head lettuce, torn into bite-size pieces (3 cups)
1/2 bunch romaine lettuce, torn into bite-size pieces (3 cups)
2 medium celery stalks, chopped (1 cup)
2 medium green onions, thinly sliced (2 tablespoons)
1 can (11 oz) mandarin orange segments, drained

Steps:

  • In 1-quart saucepan, cook almonds and 4 teaspoons sugar over low heat about 10 minutes, stirring constantly, until sugar is melted and almonds are coated; cool and break apart.
  • In tightly covered container, shake all dressing ingredients. Refrigerate until serving time.
  • In large bowl, toss salad ingredients, dressing and almonds. Serve immediately.

Nutrition Facts : Calories 170, Carbohydrate 15 g, Cholesterol 0 mg, Fat 2, Fiber 2 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 12 g, TransFat 0 g

UTICA GREENS



Utica Greens image

This dish was popularized by Joe Morelle in the late 1980s at the Chesterfield Restaurant in Utica, N.Y., where it is on the menu as greens Morelle. More widely known as Utica greens, it has become commonplace, in modified versions, in Italian restaurants throughout central New York, and even migrated to New York City, Las Vegas and Florida. This version of the dish is fairly spicy. Use fewer cherry peppers if you prefer it less hot. You will have leftover oreganato, the topping of bread crumbs and cheese; use it for another greens dish or add it to baked chicken or shrimp. Typically served in restaurants as an appetizer, Utica greens makes a great main course at home with some crusty bread and a glass of red wine.

Provided by Jim Shahin

Categories     dinner, vegetables, appetizer, main course

Time 35m

Yield 4 servings

Number Of Ingredients 11

1/2 cup extra-virgin olive oil
1 cup bread crumbs
1/2 cup Parmigiano-Reggiano, grated
1 head escarole, about 1 1/4 pound, bottom removed, leaves separated and washed thoroughly to remove grit
2 tablespoons extra-virgin olive oil
4 slices prosciutto (about 2 ounces), sliced thin and cut into roughly 1-inch squares
4 to 6 hot cherry peppers (pickled will do if you can't find fresh), tops and seeds removed, broken by hand or chopped into 4 or 5 chunks
2 cloves garlic, minced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup Parmigiano-Reggiano, grated, plus 2 or more tablespoons for garnish

Steps:

  • Bring a large pot of water to boil over high heat. Prepare an ice bath in a large bowl and set aside.
  • Meanwhile, in a medium bowl, prepare the oreganato: Mix the oil, bread crumbs and cheese until well blended. It should have the texture of moist beach sand. Set aside.
  • When the water is boiling, blanch the greens until they are nearly limp but still a little firm, about 1 to 2 minutes. Plunge them into the ice bath to stop the cooking. Remove and drain them well in a colander or salad spinner, allowing them to remain moist but not dripping wet. Squeeze just a little of the moisture from them, then chop them into 2-inch pieces. Set aside.
  • Heat the broiler. Coat a large pan with the olive oil. Over medium heat, sauté the prosciutto, cherry peppers and garlic until the prosciutto is browned and slightly crisp, about 5 minutes. (Lower heat slightly if garlic begins to brown too quickly.) Add the chopped greens to the pan, season with salt and pepper and stir to mix well.
  • Add 1/2 cup Parmigiano-Reggiano and 1/2 cup of the oreganato. Cook 3 to 4 minutes, stirring frequently to blend, scraping the bottom of the pan to keep the oreganato from burning.
  • Sprinkle another 1/4 cup oreganato atop the greens. (Save leftover oreganato for use in another greens dish, or add it to baked chicken or shrimp.) Place the pan under the broiler and broil until the top browns, about 2 minutes. Remove from the broiler and sprinkle a bit more cheese on the dish. Serve immediately.

Nutrition Facts : @context http, Calories 512, UnsaturatedFat 31 grams, Carbohydrate 25 grams, Fat 40 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 8 grams, Sodium 787 milligrams, Sugar 4 grams

BABY GREENS WITH WHITE CHEDDAR CRISPS AND CHERRY TOMATOES



Baby Greens With White Cheddar Crisps and Cherry Tomatoes image

Make and share this Baby Greens With White Cheddar Crisps and Cherry Tomatoes recipe from Food.com.

Provided by Abby Girl

Categories     Salad Dressings

Time 30m

Yield 8 serving(s)

Number Of Ingredients 10

2 cups white cheddar cheese, extra old, shredded
1 tablespoon flour
4 cups cherry tomatoes
1/4 cup fresh basil, shredded
2 tablespoons fresh chives, coarsely chopped
8 cups mixed baby greens
1/4 cup olive oil (or grapeseed oil)
2 tablespoons balsamic vinegar
3/4 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Line rimmed baking sheet with parchment paper; set aside.
  • In bowl, mix cheese with flour. Using 1/4 cup for each crisp and baking only 2 at a time, mound cheese mixture about 6 inches apart on prepared pan; pat to flatten slightly.
  • Bake in centre of 350 oven until golden around edge; about 10 - 12 minutes, watching to prevent browning. Let stand on pan or rack for 1 minute. (Make ahead: Store in paper towel lined airtight container at room temperature for up to 2 days.
  • Dressing: In small bowl, whisk oil, vinegar, salt and pepper; set aside.
  • To serve: Combine greens, chives and chery tomatoes. Add enough dressing just to coat leaves. Shred fresh basil over leaves. Break cheddar crisps and serve around the greens.

Nutrition Facts : Calories 210.6, Fat 17.9, SaturatedFat 7.9, Cholesterol 34.6, Sodium 427, Carbohydrate 4.3, Fiber 1, Sugar 2.1, Protein 9.1

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