Wilted Greens Salad on Bed of Carrot and Rutabaga Spaghetti



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Wilted Greens Salad on Bed of Carrot and Rutabaga Spaghetti

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Directions:

1. Using a mandoline or a cook's knife, cut the carrots into long, very
thin strips. Do the same with the rutabaga. Place in a saucepan with enough
salted water to cover. Cook, covered, over medium heat until wilted. Drain
and set aside in a covered bowl.

2. Meanwhile, remove the stems from the greens and wash them in cold water.
Using long metal tongs, lift the greens from the water, and without
draining, immediately place in a hot skillet so that they will be cooked in
their own water. Cook over medium heat for 3-4 minutes, tossing

constantly with tongs until all the greens are wilted. Season with salt and
pepper, remove from heat and set aside.

3. To make the vinaigrette, place the vinegar, minced shallot, sugar,
mustard, salt and pepper in a small bowl. Slowly whisk in the oil until
emulsified.

4. To serve, place 1/4 of the carrots and rutabagas on each of 4 salad
plates, creating a bedding nest. Make sure that the strands are intertwined
so that the colors are blended. Top with a portion of wilted greens,
drizzle with vinaigrette, and serve.

SERVES 4; PREP: 30 45 minutes; Easy. mc-PER SERVING 69% cff: 214cals;
17 g fat

VARIATION: Experiment with using sorrel, amaranth, dandelion, chard, or
beet greens.

MAKE AHEAD: The carrot and rutabaga spaghetti can be made up to 2 days
before and refrigerated. Reheat in a steamer basket. The vinaigrette can
also be made 1 to 2 days in advance.

Ingredients:

3 md Carrots; peeled
1 lg Rutabaga; peeled and halved
1/2 lb Mustard greens
1/2 lb Beet greens
1/2 lb Arugula
1 tb Balsamic vinegar
1 Shallot; peeled and minced
1/8 ts Sugar
1/2 ts Stone-ground mustard
Salt and freshly ground
-black pepper
5 tb Extra-virgin olive oil

Serves:

4 Servings 		 
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