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*** A WORD FROM THE KITCHEN ***
I've been on a fresh spinach kick lately can't seem
to get enough of the stuff. There are plenty of other
greens though if you haven't caught on to the great
tastes and textures of greens, not to mention the
nutritional benefits... by all means now is a about
a goos a time as any!
I've included some great tips in the "Corner" today
for getting started but this recipe for is sure to
believer out of you. The addition of the smoked ham
and ruby-colored pomegranate makes this a rather
winter-y treat.
Enjoy!
Marzee
mailto:mz@gophercentral.com
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RECIPE: WINTER SALAD W/ SMOKED HAM & POMEGRANATE
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INGREDIENTS:
1 medium red onion, sliced into thin rings rice vinegar
3 heads Belgian endive
1 small head each red leaf lettuce and curly endive
3 ounces smoked ham, cut into thin sticks
1 small Granny Smith apple, cored and thinly sliced
1 glove garlic
2 whole scallions
1 generous tablespoon Dijon mustard
extra-virgin olive oil to taste
1 large pomegranate, seeded
DIRECTIONS:
Cover onion with rice vinegar. Soak 20 minutes. Wash,
dry, and tear all but Belgian endive leaves into bite-
sized pieces. Arrange greens on a large platter, with
endive leaves here and there. Scatter with apple and
ham. Drain vinegar into a blender, adding the garlic,
scallions, and mustard. With blender running, add oil
to taste. Season with salt and freshly ground black pepper.
Tuck onions into greens. Just before serving, drizzle
dressing over the salad and finish with pomegranate.
Yield: 6-8 Servings
Category: Salads
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THE SKINNY ON GREENS:
What to Look For...
Pick greens that have a rich color and a bouncy look. Yellowing,
limpness, and spotting are signs the greens are old and may
taste sour when cooked.
Washing and Storing...
It's important to wash greens carefully since dirt often gets
between the leaves. Trim the stems, rinse the leaves, then
plunge them into a large bowl or sink filled with water. Let
them soak for a few minutes while the dirt settles to the bottom.
Repeat as necessary. To store, refrigerate greens in plastic bags.
Cooking Greens...
Size is the secret to cooking greens. Young, small greens are
great raw in a salad or a sandwich. Medium-sized greens should
be cooked lightly, like wilting or stir-frying. Fully mature
greens should be roasted or stewed to mellow them.
** A cold snap brings out the flavor. Ask at the farmers' market
or check with the grocer to find out where your greens are grown.