Wilted Greens with Warm Sherry Vingaigrette |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Larry Forgione, a chef dedicated to preserving regional American cuisine and crops, inspired our wilted salad. In his cookbook An American Place, collards are softened in a warm Sherry dressing. We found that the cream Sherry's sweet nuttiness also works especially well with baby fall greens like mizuna or beet tops. But choose the highest-quality leafy vegetables in season. Ingredients:
1 small garlic clove |
3 tablespoons cream sherry |
2 tablespoons white-wine vinegar |
1 teaspoon dijon mustard |
1 tablespoon finely chopped shallot |
1/4 teaspoon plus 1/8 teaspoon sugar |
1/3 cup olive oil (not extra-virgin) |
3/4 pound mixed seasonal baby greens (20 cups) |
Directions:
1. Mince and mash garlic to a paste with 1/4 teaspoon salt. Cook Sherry, vinegar, mustard, shallot, garlic paste, and sugar in a small saucepan over medium-low heat, whisking, until heated through. Add oil in a slow stream, whisking until emulsified.
2. Toss greens with warm dressing. Serve immediately.
3. Cooks' note: Dressing can be made 1 day ahead and chilled. Heat through before tossing with salad.
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