Post by Catbatty on Jun 20, 2021 0:23:45 GMT -5
Looking over list of SUPER-SUPER foods, I see that green leafy vegetables TOP THE LIST. (However, iceberg is way way down on the list.) So, it's SUMMER, it's FARMERS' MARKET TIME, and it's time to EAT LEAFIES! Here is Deborah Madison's favorite and as you can easily see, we can change out anything we want to. I think I will opt for some cilantro, maybe even a hit of basil. (Ok, too much?) We plan to go to the big farmers' market in Beaverton soon and I bet we can find some oddball greens. Spinach and red leaf lettuce,(even arUgula) cilantro, parsley, chives we grow in our tiny garden. Endive and sorrel and dandelion greens=well, I dunno. I will have to very adventurous and brave. TIP TOE up to WILDNESS!!
* Exported from MasterCook *
Shredded Salad of Many Greens
Recipe By :Deborah Madison
Serving Size : 4 Preparation Time :0:00
Categories : Local Flavors Salad
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups finely-sliced Napa cabbage
2 cups finely-sliced romaine -- (or red leaf or butter lettuce)
1 cup slivered dandelion greens
2 cups finely-slivered spinach -- (or amaranth or quelites)
1 Belgian endive -- slivered
1/2 cup slivered parsley -- (or half as much lovage)
A few sorrel leaves -- stems removed and leaves thinly-sliced
1 shallot -- finely-diced
2 teaspoons fresh lemon juice
PLUS
1 teaspoon grated lemon zest
Sea salt
4 tablespoons extra-virgin olive oil -- (4-5)
1. Wash and dry all the greens, then toss them together in a bowl.
2. Mix the shallot and lemon juice and zest with 1/4 teaspoon salt, then whisk in oil to taste.
3. Toss the greens with a few pinches of salt, then with the dressing. Mound on plates and serve.
SERVES 4
Source:
"Local Flavors: Cooking and Eating from America’s Farmers’ Markets, page 20"
Copyright:
"(2002); ISBN: 0-7679-0349-8"
- - - - - - - - - - - - - - - - - - -
NOTES : "I've always liked the way a chiffonade of greens looks with all the different lengths and shades of color wrapped around each other, but the taste is even better. Here is where you can use those greens that might be a little overwhelming on their own, such as dandelion, radish leaves, and sorrel. I often see people step back in surprise when they taste tart sorrel for the first time at the farmers' market, but when it's part of a collection of greens it becomes a highly desirable addition. As for the mix, there's no one way, but here's one--more or less--that I like."
* Exported from MasterCook *
Shredded Salad of Many Greens
Recipe By :Deborah Madison
Serving Size : 4 Preparation Time :0:00
Categories : Local Flavors Salad
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups finely-sliced Napa cabbage
2 cups finely-sliced romaine -- (or red leaf or butter lettuce)
1 cup slivered dandelion greens
2 cups finely-slivered spinach -- (or amaranth or quelites)
1 Belgian endive -- slivered
1/2 cup slivered parsley -- (or half as much lovage)
A few sorrel leaves -- stems removed and leaves thinly-sliced
1 shallot -- finely-diced
2 teaspoons fresh lemon juice
PLUS
1 teaspoon grated lemon zest
Sea salt
4 tablespoons extra-virgin olive oil -- (4-5)
1. Wash and dry all the greens, then toss them together in a bowl.
2. Mix the shallot and lemon juice and zest with 1/4 teaspoon salt, then whisk in oil to taste.
3. Toss the greens with a few pinches of salt, then with the dressing. Mound on plates and serve.
SERVES 4
Source:
"Local Flavors: Cooking and Eating from America’s Farmers’ Markets, page 20"
Copyright:
"(2002); ISBN: 0-7679-0349-8"
- - - - - - - - - - - - - - - - - - -
NOTES : "I've always liked the way a chiffonade of greens looks with all the different lengths and shades of color wrapped around each other, but the taste is even better. Here is where you can use those greens that might be a little overwhelming on their own, such as dandelion, radish leaves, and sorrel. I often see people step back in surprise when they taste tart sorrel for the first time at the farmers' market, but when it's part of a collection of greens it becomes a highly desirable addition. As for the mix, there's no one way, but here's one--more or less--that I like."