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.
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2000s Recipes + Menus
Wilted Greens with Warm Sherry Vinaigrette
Serves 8
- Active time:15 min
- Start to finish:15 min
October 2008
- 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 tsp sugar
- 1/3 cup olive oil (not extra-virgin)
- 3/4 lb mixed seasonal baby greens (20 cups)
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Mince and mash garlic to a paste with 1/4 tsp 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.
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Toss greens with warm dressing. Serve immediately.
Cooks’ note: Dressing can be made 1 day ahead and chilled. Heat through before tossing with salad.
- Keywords
- melissa roberts,
- larry forgione,
- vegetarian,
- southern u.s.,
- salad
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