Note: Makes 6 servings . Total Carbohydrates: 38
Fish sauce is the salty liquid condiment used extensively in Southeast Asian cooking. Well stocked grocery stores and Oriental supermarkets carry it, but you can use salt in its place.
1/2 cup thinly sliced celery hearts
2 green onions, cut in half lengthwise, then cut into 1-inch pieces
16 sprigs cilantro, leaves only
1/2 cup fresh mint leaves
1 medium tomato, cut in half and cut into very thin slices
1/2 cup thinly sliced English cucumber
1 head Romaine lettuce, inner leaves only
1 head butter lettuce, inner leaves only
1 bunch watercress, large stems removed
2 hard cooked eggs, whites and yolks separated
6 Tbsp. vegetable oil
1 Tbsp. minced garlic
1 tsp. Splenda
5 Tbsp. lemon Juice
1 Tbsp. fish sauce
Combine the celery, green onion, cilantro, mint, tomato, cucumber, lettuce and watercress. Thinly slice the egg whites and add to the mix.
Heat the oil in a small frying pan over medium heat. Add the garlic and cook until the garlic turns pale gold. Remove from the heat and let cool. Mash the egg yolks. Add the Splenda, lemon juice and fish sauce. Beat in the garlic and oil. Toss with the salad, lightly pressing the ingredients together.
Delightful Parmesan Escarole
Note: Serves 8 , Total Carbohydrates: 90. You can use chicory in place of escarole. The braising mellows the flavor and gives the greens a silky, rich texture.
4 Tbsp. olive oil
1 cup thinly sliced onion
2 large heads escarole, washed, dried and cut into 2-inch (5-cm) strips
4 cloves garlic, minced
1 Tbsp. chopped fresh rosemary
1 tsp. grated lemon zest
1/2 cup dry white wine
1/2 cup chicken stock
salt and pepper to taste
1/2 cup freshly grated Parmesan cheese
Preheat the oven to 325ºF (165ºC). In a large frying pan, heat the olive oil over medium heat. Add the onion and sauté until lightly browned. Add the escarole and garlic and cook until the escarole wilts. Add the rosemary, lemon zest, white wine and chicken stock. Bring to a boil, season lightly with salt and pepper and transfer to a wide, shallow baking dish. Cover and place in the oven. Bake for 40-50 minutes, until most of the liquid is absorbed. Remove the dish from the oven and increase the temperature to 400ºF (200ºC). Sprinkle the Parmesan cheese evenly over the top of the escarole. Bake until the top is golden brown and crisp.