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Inspiring Idea Danielle Custer of Taste in Seattle wilts basil and watercress in a hot skillet for a minute or two before tossing them with spinach and arugula.Quick Take Grace Parisi makes a crunchier version of Custer's warm salad with bitter greens, radishes, fennel and shaved Parmigiano-Reggiano cheese. More Green Salad Recipes

Grace Parisi
July 2008

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Credit: © Tina Rupp

Recipe Summary

total:
20 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, whisk the vinegar with the honey. Add the olive oil and whisk until emulsified. Season with salt and pepper. Add the remaining ingredients and toss well.

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  • Heat a large, deep skillet until very hot. Add the dressed salad and toss over high heat just until barely wilted in spots, about 30 seconds. Transfer to plates and serve immediately.

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