Wilted Greens with Warm Sherry Vingaigrette

Wilted Greens with Warm Sherry Vingaigrette
Wilted Greens with Warm Sherry Vingaigrette
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.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 8 servings
Salad Leafy Green Appetizer Side Sauté Vegetarian Quick & Easy Lunch Vinegar Sherry Healthy Gourmet Sugar Conscious Kidney Friendly Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
  • 1 teaspoon dijon mustard
  • 1 small garlic clove
  • 1 tablespoon finely chopped shallot
  • 2 tablespoons white-wine vinegar
  • Carbohydrate 4 g(1%)
  • Fat 9 g(14%)
  • Fiber 1 g(5%)
  • Protein 1 g(3%)
  • Saturated Fat 1 g(6%)
  • Sodium 33 mg(1%)
  • Calories 105

Preparation 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.

Preparation 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.

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