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Wilted Greens with Warm Sherry Vingaigrette
Type:
Vegetarian
,
Healthy Food
Preparation Time
Cook Time
Ready In
15 mins
15 mins
30 mins
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
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)
* 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
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.
Toss greens with warm dressing. Serve immediately.
Cooks' note: Dressing can be made 1 day ahead and chilled. Heat through before tossing with salad.
Toss greens with warm dressing. Serve immediately.
Cooks' note: Dressing can be made 1 day ahead and chilled. Heat through before tossing with salad.
