Jun 09 2011
Late spring and early summer season provides an ongoing variety of local greens; baby kales, vitamin greens,
dandelion greens, asian greens, mustard greens, baby spinach, broccoli rabe...and the list goes on. We all know that we should be eating greens every
day for optimal health, fiber, calcium and balanced health...but how? do you get bored with the regular tossed salad? I know I do and that's when you
can mix it up a bit by preparing a wilted salad. Dosen't sound appealing on a 90 degree day...trust me it's delicious! A wilted salad is a mix of leafy greens which is wilted by pouring over it a cooked salad dressing, tossing and topping with crunchy, juicy and complementary toppings.
Preparing wilted salads is so easy, here are a few guidelines to get you started.
- Choose heartier greens such as arugula, watercress, spinach, (see list above)
- Wash dry and chop greens into bite sized pieces and place in a bowl
- Use a variety of vinegars, juices and citrus juice to pair with the oil to vary flavors; try reduced mango juice, fresh lemon juice, sherry vinegar, balsamic vinegar.
- Saute your aromatics, spices, vegetables-whatever you are adding to flavor your dressing in oil and then add your acidic component.
- Pour hot dressing over greens, toss and the greens will wilt slightly.
- Add herbs, toasted nuts or seeds, fresh fruit, a sprinkle of cheese , etc after the greens are tossed to finish the dish.
Here is a recent combination of vitamin greens, spinach, baby kale with
Citrus-Mango dressing and toasted walnuts (check the recipe section for the complete recipe)
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