grandmother's wild greens
- Categories
- Vegetable
- Yield
- 6 Servings
| Measure | Ingredient |
|---|---|
| 1 | Bunch each: turnip; mustard, & collard greens |
| 2 mediums | Onions; chopped fine |
| 2 mediums | Tomatoes; peeled, seeded & finely chopped |
| 3 | Cloves garlic; minced |
| 2 teaspoons | Kosher salt |
| 1 teaspoon | Freshly ground black pepper |
| 1 teaspoon | Fresh lemon juice |
| ¾ cup | White wine vinegar |
| 1 tablespoon | Dry mustard |
| ¼ cup | Sugar |
| ½ tablespoon | Worcestershire sauce |
| ½ tablespoon | Tabasco sauce |
| 1½ cup | Salad oil |
Stem & wash all greens, & dry them with tea towel. Tear or cut into bite-sized pieces. Divide into 6 equal portions & place on chilled salad plates. Combine onions and tomatoes. Mix well. Divide into 6 equal portions & place atop center of each plate of greens. Whip garlic, salt, & pepper in a blender until smooth. Add lemon juice, vinegar dry mustard, sugar, Worcestershire sauce & Tabasco & blend until smooth. With blender running, add oil to above mixture in steady stream until all is combined. Drizzle dressing over each plate of greens & serve at once.
AMERICAN RESTAURANT
E. 25TH STREET, KANSAS CITY
From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's MM Recipe Archive, .
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