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HOME > Recipes > Bitter Greens Salad

Bitter Greens Salad

Name: Rachael Ray's Red Wine Risotto with Kale & Mushrooms
Ingredients: 1 qt. chicken or vegetable stock ¾ cup (loosely packed) dried porcini or mixed dried wild mushrooms (about 1 oz.) ¾ lb. hen of the woods (maitake) mushrooms Olive oil cooking spray Salt and pepper 2 tbsp. olive oil 1 large shallot, finely chopped 4 large cloves garlic, grated or chopped 1 ½ cups Arborio rice ¼ tsp. ground allspice 1 cup sweet (red) vermouth or red wine 2 cups (packed) baby kale; or 2 cups (packed) stemmed Tuscan kale, blitzed in a food processor until finely chopped 3 tbsp. butter, cut into pieces 1 cup (about 4 oz.) grated Parmigiano-Reggiano

Fast and light, this salad will complement a variety of dishes.

Ingredients

4 cups (about 2 bundles) arugula leaves, coarsely chopped
1 1/2 cups (about 1 bundle) watercress leaves, coarsely chopped
1 head radicchio, coarsely chopped
1 large lemon
Extra virgin olive oil (EVOO) to coat, about 2-3 tablespoons
Coarse salt and black pepper
Oil cured black olives, for garnish (optional)

Preparation

Combine greens in a salad bowl. Squeeze the juice of one lemon over the bowl. Drizzle salad liberally with EVOO. Toss salad and season salad with salt and pepper.

Arrange salad on plates. Garnish plates with black olives, if using.

Bitter Greens Salad

Ingredients

Preparation

The Tools You'll Need

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