Name: Wilted Greens with Warm Sherry Vingaigrette
Cook time: 15 min
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)

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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.

Cooks' note:

Dressing can be made 1 day ahead and chilled. Heat through before tossing with salad.

Recipe notes

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