Serves 8
- Active time:15 min
- Start to finish:15 min
October 2008
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.
View more of our favorite recipes from this issue.
-
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)
-
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.
-
Toss greens with warm dressing. Serve immediately.
Cooks’ note: Dressing can be made 1 day ahead and chilled. Heat through before tossing with salad.