Wilted Greens with Warm Sherry VingaigretteKenji Toma
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.
Recipe information
Total Time
15 min
Yield
Makes 8 servings
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)
Need to make a substitution?
Preparation
Step 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.
Step 2
Toss greens with warm dressing. Serve immediately.