|Wilted Greens With Warm Sherry Vinaigrette
Original Recipe by: MELISSA ROBERTS
Photo by: KENJI 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.
Ingredients (Serves 8):
1 small garlic clove
3 tablespoons cream Sherry
2 tablespoons white-wine vinegar (or use Mussini Fig & Date 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)
1) 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.
2) Toss greens with warm dressing. Serve immediately.