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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
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.