Spring Greens With Soppressata And Grapefruit Recipes

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GREEN GREEN SPRING VEGETABLES



Green Green Spring Vegetables image

Provided by Ina Garten

Categories     side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 9

1/4 pound French string beans (haricots verts), ends removed
Kosher salt
1/4 pound sugar snap peas, ends and strings removed
1/4 pound asparagus, ends removed
1/2 pound broccolini, ends removed
2 tablespoons unsalted butter
1 tablespoon good olive oil
3 large shallots, sliced
1/2 teaspoon freshly ground black pepper

Steps:

  • Blanch the string beans in a large pot of boiling salted water for 1 minute only. Lift the beans from the water with a slotted spoon or sieve and immerse them in a bowl of ice water. Add the snap peas to the same boiling water and cook for 1 minute, until al dente, adding them to the ice water and the beans. Cut the asparagus into 2-inch lengths diagonally and cook in the boiling water for 2 minutes, and add to the ice water. Cut the broccolini in half, boil for 1 minute, and add to the ice water. When all the vegetables in the water are cold, drain well.
  • When ready to serve, heat the butter and oil in a very large saute pan or large pot. Saute the shallots over medium heat for 5 minutes, tossing occasionally, until lightly browned. Add the drained vegetables to the shallots with 1/2 teaspoon salt and the pepper and toss. Cook just until the vegetables are heated through. Serve hot.

SPRING GREENS WITH SOPPRESSATA AND GRAPEFRUIT



Spring Greens with Soppressata and Grapefruit image

Categories     Salad     Fruit     Leafy Green     Pork     No-Cook     Quick & Easy     Lunch     Parmesan     Grapefruit     Spring     Lettuce     Bon Appétit

Yield Makes 4 (first-course) servings

Number Of Ingredients 9

2 large red grapefruit
1 small shallot, minced
1 tablespoon white wine vinegar
Additional fresh grapefruit juice
1 teaspoon minced fresh tarragon
6 tablespoons walnut oil or olive oil
8 cups (packed) mixed baby greens (about 5 ounces)
4 ounces thinly sliced soppressata or other Italian salami, cut into thin strips
Parmesan cheese shavings

Steps:

  • Cut peel and white pith from grapefruit. Holding grapefruit over bowl to catch juices, cut between membranes to release segments.
  • Combine shallot and vinegar in small bowl. Let stand 15 minutes. Add enough additional grapefruit juice to collected juices to measure 1/4 cup; whisk into vinegar. Add tarragon. Whisk in oil. Season with salt and pepper.
  • Place greens in large bowl. Drizzle 2/3 of dressing over and toss to coat. Divide salad among 4 plates. Scatter soppressata over each. Top with grapefruit and Parmesan. Drizzle remaining dressing over and serve.

SPRING GREENS WITH ORANGES



Spring Greens with Oranges image

Provided by Food Network Kitchen

Categories     side-dish

Number Of Ingredients 0

Steps:

  • Whisk the grated zest and juice of 1 orange, 1 teaspoon honey and 1/2 cup olive oil in a bowl. Add 12 cups watercress and/or arugula, 3 sliced oranges, 2/3 cup toasted walnuts and 1/4 cup finely sliced fennel and toss.

SPRING GREENS SPANAKOPITA



Spring greens spanakopita image

Combine seasonal spring greens with creamy ricotta and fresh herbs, then wrap them in crisp filo pastry. Eating your greens has never been so enjoyable

Provided by Cassie Best

Categories     Dinner, Lunch, Main course, Supper

Time 1h40m

Number Of Ingredients 15

500g spring greens , finely shredded, stalks and all
150g butter
2 tbsp olive oil
2 large leeks , halved, cleaned and finely sliced
4 garlic cloves , crushed
small pack parsley , chopped
small pack mint , chopped
½small pack dill , chopped
¼ nutmeg , finely grated
250g ricotta
100g pecorino , parmesan or vegetarian alternative, finely grated
2 eggs , beaten
1 lemon , zested
270g pack filo pastry
3 tbsp sesame seeds (we used a mixture of black and white)

Steps:

  • Bring a large pan of water to the boil, tip in the greens and cook for 1 min, then drain and leave in the colander to cool a little.
  • Melt 1 tbsp butter with the oil in a large pan. Add the leeks and a big pinch of salt, then stir over a medium heat until softened, about 8 mins. Add the garlic and cook for another min, then remove from the heat, tip into a large bowl and leave to cool.
  • Squeeze as much water out of the greens as you can; if you don't mind getting a tea towel dirty, the best way to do this is to pile them onto the clean towel, gather the corners and squeeze. Add the greens to the pan with the leeks, then stir in the herbs, nutmeg, cheeses, eggs, zest and seasoning. Heat oven to 200C/180C fan/gas 6.
  • You'll need a 23cm springform cake tin to assemble the tart in. Melt the remaining butter in a pan or the microwave and use some of it to grease the tin. Now you're ready to work with the filo. Have a clean tea towel to hand to keep the sheets covered as you work (it can dry out very quickly). Layer the sheets of filo in the tin, brushing each one really well with butter and leaving plenty of pastry hanging over the edge, to close the top with once filled. Scatter the sesame seeds between each layer of pastry as you go. Save a few sheets for the top. Once the tin is lined, fill with the greens mixture. Scrunch a few more sheets of buttery pastry on top and fold in the overhanging sheets to close the tart. Scatter any remaining sesame seeds on top and drizzle over the remaining butter.
  • Bake for 40-45 mins until deep golden brown (cover with foil if it starts to brown too much). Remove from the tin as soon as you can to help keep the pastry crisp. Serve warm or cold.

Nutrition Facts : Calories 430 calories, Fat 30 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 15 grams protein, Sodium 1 milligram of sodium

SPRING GREENS WITH BERRIES



Spring Greens with Berries image

My busy sister-in-law gave me this refreshing salad recipe years ago, and it quickly became a favorite with my family-just as it is with hers. It's crisp, colorful, goes together in a snap and complements a variety of entrees. Plus, the dressing can be refrigerated several days for make-ahead convenience. -Vikki Peck, Poland, Ohio

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 7 servings.

Number Of Ingredients 14

2 packages (5 ounces each) spring mix salad greens
1 can (11 ounces) mandarin oranges, drained
3/4 cup sliced fresh strawberries
3/4 cup fresh raspberries
1/2 cup slivered almonds, toasted
ORANGE VINAIGRETTE:
1/4 cup canola oil
1 tablespoon red wine vinegar
1 tablespoon orange juice
1 tablespoon honey
1 teaspoon grated orange zest
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a large bowl, combine the greens, oranges, berries and almonds. In a jar with a tight-fitting lid, combine the vinaigrette ingredients; shake well. Drizzle over salad and toss to coat.

Nutrition Facts : Calories 157 calories, Fat 12g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 110mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 3g fiber), Protein 3g protein.

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SPRING GREENS WITH SOPPRESSATA AND GRAPEFRUIT RECIPE
2001-04-01 Combine shallot and vinegar in small bowl. Let stand 15 minutes. Add enough additional grapefruit juice to collected juices to measure 1/4 cup; whisk into vinegar.
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  • Cut peel and white pith from grapefruit. Holding grapefruit over bowl to catch juices, cut between membranes to release segments.
  • Combine shallot and vinegar in small bowl. Let stand 15 minutes. Add enough additional grapefruit juice to collected juices to measure 1/4 cup; whisk into vinegar. Add tarragon. Whisk in oil. Season with salt and pepper.
  • Place greens in large bowl. Drizzle 2/3 of dressing over and toss to coat. Divide salad among 4 plates. Scatter soppressata over each. Top with grapefruit and Parmesan. Drizzle remaining dressing over and serve.


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