Salad of Tart Greens with Warm Balsamic Dressing

[Guest guest]

My cousin sent me this recipe in the mail today, and it looked pretty good, so I

thought I would pass it along. This is her adaption. Apparently the original

recipe includes Prosciutto (we'll say that in a whisper :-)

 

My cousin did not give me the number of servings, or serving size, so if MC

comes up with a nutritional analysis, it probably isn't accurate. (There

alsoseemed to be a lot of things MC didn't " recognize " to analyze.)

 

BTW, what exactly is Parmiggiano Reggiano cheese?

 

Miriam

 

 

* Exported from MasterCook *

 

Salad of Tart Greens with Warm Balsamic Dressing

 

Recipe By :Lynn Rissetto Kasper

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 medium red onion, sliced into thin rings

1/2 cup red wine vinegar

1 small head red leaf lettuce

1 small head romaine lettuce

1 small head curly endive (optional)

4 whole scallions -- sliced on the diagonal

3 ounces Parmigiano Reggiano cheese -- shaved into curls

1 cup fresh basil leaves -- loosely packed

1 cup fresh Italian parsley -- loosely packed (optional)

8 large cloves garlic (or more to taste) -- cut in 1/4 dice

2/3 cup extra virgin olive oil

3 tablespoons balsamic vinegar (or more to taste)

3 tablespoons red wine vinegar

1 tablespoon brown sugar (or more to taste)

salt and freshly ground pepper

 

Marinate red onions in red wine vinegar for at least 30 minutes to cut their

sharpness.

 

Assemble salad ingredients, up to and including parsley, on a large platter

 

Dressing: Slowly cook garlic in the olive oil over very low heat until soft but

barely colored. REmove garlic and reserve. Increase heat to medium, add

vinegars and cook a few moments to diffuse the acid slightly. Add brown sugar

to taste and let bubble for one minute. If the dressing is too sharp, cook

slightly longer to boil off some of the vinegar's acid. Return garlic to pan.

Turn off heat. Taste and season. (Be careful because you are dealing with hot

oil here!)

 

Pour hot dressing over salad and toss well.

 

Description:

" Salad "

Source:

" The Splendid Table "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 1463 Calories (kcal); 146g Total Fat; (85% calories from fat); 17g

Protein; 39g Carbohydrate; 0mg Cholesterol; 114mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 6 Vegetable; 0 Fruit; 29 Fat; 1/2

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

[Guest guest]

After I posted that recipe I realized I had a question...

 

Is there a way, in Mastercook, to put a varied number in the quantity

field? For instance, the way my cousin had the recipe written, it was 3

to 4 scallions, and 3 to 6 tbs. balsamic vinegar. MC didn't seem to

want to let me put in more than one number, which is why I added *or

more to taste* a couple of times.

 

Also, apparently, when MC did the nutritional analysis, it counted the

whole salad as ONE serving. There is oil in the dressing, of course,

but there aren't 146 grams in one serving! I imagine that you could cut

down on the oil a bit too. I've never actually tried this recipe

myself, but it sounded good, and my cousin says her family loves it, so

I thought I'd pass it along, and see if I could still export.

 

Miriam

--

Until we extend the circle of our compassion to all living things, we

will not ourselves find peace.

 

- Albert Schweitzer

[Guest guest]

>

> BTW, what exactly is Parmiggiano Reggiano cheese?

 

 

It's Parmesen cheese, spelled as it's spelled in Italian. Reggiano denotes the

region it's produced it, and Parmiggiano Reggiano is

supposed to be the finest parmesan

[Guest guest]

Miriam,

It is my experience that if you have a range of ingredients, you have to

add it either at the end of the ingredient line (which will mess up the

nutritional info) or what I usually do is add it to the preparation line

since that doesn't factor into the nutrition.

 

Parmiggiano Reggiano cheese is a wonderful parmesan cheese imported from

Italy; it can be expensive (upwards of $12 a pound), but a little bit has

so much more flavor than any cardboard box parmesan or even the preshredded

stuff in the refrigerated section. I can get mine at the local Fresh

Fields, which is part of Whole Foods market chain (a wonderful natural

foods store that has great fresh products). A small piece can be well

wrapped in the fridge and keep for a long period of time (I've gone 2-3

months). The rind can be tossed in a vegetable/minestrone soup and will

literally disolve in the broth. Fabulous!

 

Terri

 

 

 

Miriam Rudnick [sMTP:mrudnick]

Tuesday, September 05, 2000 3:05 PM

veg-recipes

Re: Salad of Tart Greens with Warm Balsamic Dressing

 

 

After I posted that recipe I realized I had a question...

 

Is there a way, in Mastercook, to put a varied number in the quantity

field? For instance, the way my cousin had the recipe written, it was 3

to 4 scallions, and 3 to 6 tbs. balsamic vinegar. MC didn't seem to

want to let me put in more than one number, which is why I added *or

more to taste* a couple of times.

 

Also, apparently, when MC did the nutritional analysis, it counted the

whole salad as ONE serving. There is oil in the dressing, of course,

but there aren't 146 grams in one serving! I imagine that you could cut

down on the oil a bit too. I've never actually tried this recipe

myself, but it sounded good, and my cousin says her family loves it, so

I thought I'd pass it along, and see if I could still export.

 

Miriam

--

Until we extend the circle of our compassion to all living things, we

will not ourselves find peace.

 

- Albert Schweitzer

 

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