Bitter Green And Egg Salad Recipes

CHUNKY EGG SALAD

Steps:

• In a small bowl, soak the onions in cold water, for 15 minutes. Drain.
• Meanwhile, in a large saucepan, with a tight-fitting lid, place the eggs and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover the eggs, remove from the heat, and set aside for 8 minutes. Drain the water from the pan and cool the eggs in the pan under cold running water. Peel the eggs and cut into sixths.
• In a large bowl, mix together the onion, celery, mayonnaise, dill, mustard, lemon juice, and salt.
• Add the eggs to the mayonnaise mixture and gently mix them together. Season with pepper to taste. Use in sandwiches, with lettuce and tomatoes, or in a salad.

BITTER GREENS SALAD WITH BROCCOLI RABE PESTO, ITALIAN SAUSAGE AND FRESH MOZZARELLA

Steps:

• Prepare an ice bath and set aside.
• Bring a large pot of salted water to a boil. Blanch the broccoli rabe until just tender, about 90 seconds, and immediately transfer to the ice bath until cooled. Drain water and squeeze out excess liquid, then place in the carafe of a food processor. Add the basil, pistachios, grated Parmesan and smashed garlic. Pulse with olive oil until still chunky but all ingredients have combined, using just enough olive oil to loosen. Add the mascarpone and pulse until just combined into the pesto. Remove the pesto from the carafe and set aside.
• Heat a medium skillet over medium heat. Add olive oil to just barely coat the skillet. Sear the sausages on all sides until cooked through and beginning to brown, about 12 minutes. Remove from the heat and set aside.
• Whisk together the red wine vinegar, minced garlic and 1/4 cup olive oil in a small bowl. Season with salt and crushed red pepper.
• Toss the arugula, endive and escarole together in a bowl with the vinaigrette. Spoon all but a few spoonfuls of the pesto on the bottom of a plate or serving dish. Top with the dressed greens, mozzarella, sausages sliced on a bias and more of the pesto. Serve!

BITTER GREENS SALAD WITH LEMON-MUSTARD DRESSING

Steps:

• In a small mixing bowl, whisk together the mustards and 3 tablespoons of the lemon juice.
• While whisking vigorously, drizzle in the olive oil until thickened. Adjust lemon juice to taste, and season with salt and pepper.
• Place greens in a serving bowl and toss with just enough dressing to lightly coat them. Reserve any remaining dressing for another use.

BITTER-GREENS SALAD

Steps:

• In a large bowl, whisk together vinegar, oil, and sugar. Season with salt and pepper. Add greens and toss just before serving.

BITTER GREENS WITH POACHED EGG AND PROSCIUTTO BITS

Steps:

• To begin the dressing, placed minced tarragon in a bowl, and add Dijon mustard. Add a pinch of grey salt, sherry vinegar, and olive oil. Whisk mixture together thoroughly.
• In a large bowl, toss the greens with enough of the dressing to coat them lightly. Taste and adjust the seasoning. Set aside.
• For eggs, make sure that upon starting they are room temperature. Bring the water to a boil in a deep saucepan. Add the wine vinegar and salt. Adjust the heat so the water barely bubbles. One at a time, break the eggs into a custard cups or small bowl, then slide gently into the water. Allow eggs to cook for about 1 1/2 minutes, then, with a slotted spoon, gently lift and shape the whites around the yolks. Continue to cook until the whites are just set and the yolks are glazed but still liquid about 2 1/2 minutes longer. Transfer the poached eggs with a slotted spoon to a clean dish towel or paper towels to drain.
• Place poached eggs on top of coated greens in large bowl, add a pinch of salt, to taste, and top with about 3 tablespoons or more of the prosciutto bits.
• Note: Eggs poach best when the water is relatively deep, so use a deep saucepan. Adding vinegar to the water helps to set the whites.
• TIP: The best way to make these bits is with the shanks of prosciutto. Ask your local butcher to save those shanks, and grind them on the medium grind if you want to save some chopping, or dice it finely yourself. Shank should cost about half of sliced prosciutto, as the store probably has no use for it.
• Note: Whether you are chopping the prosciutto by hand or putting it through a meat grinder, you'll have an easier time if the prosciutto is partially frozen.
• Place prosciutto in heated pan. Drizzle bits with olive oil, and cook, stirring. The prosciutto will give off steam for about 5 minutes while it releases its moisture. When the hiss of steam turns to a sizzle, turn the heat down to medium and cook, stirring occasionally, until the prosciutto bits are crisp, about 30 minutes. Using a slotted spoon, transfer the bits to several thicknesses of paper towel to drain. The bits will crisp even more as they cool. Use immediately or freeze the bits for up to 6 months and warm in a skillet as needed.

BITTER HERBS SALAD

Steps:

• Wash and dry the romaine lettuce leaves and break into medium pieces. Separate the radicchio leaves and cut into medium pieces. Rinse and dry the endives and slice crosswise about 3/4 inch thick. Toss together all of the greens, the celery and the scallions in a large salad bowl and sprinkle the herbs over the top.
• Skin the garlic clove, cut in half and remove green shoots. Place in a mortar and pestle with a generous pinch of salt and mash to a paste. Work in the lemon juice and then the olive oil. Taste and adjust salt. Transfer to a jar until ready to serve the salad.
• Just before serving, shake the dressing in the jar, pour over the salad and toss.

GREEN SALAD WITH HARD-COOKED EGGS

Steps:

• Cut romaine lettuce into bite-size pieces; place in a large bowl. Add grape tomatoes, celery, and cubed dill-flavored Havarti cheese.
• In a small bowl, whisk together Dijon mustard and fresh lemon juice; whisk in olive oil in a steady stream until emulsified. Season with coarse salt and ground pepper.
• Pour dressing over salad, and toss to combine. Serve topped with hard-cooked eggs. (See cook's note.)