From the pages
of Fine Cooking Magazine
Warm Salad of Autumn Greens with Plum Vinaigrette
paired with Chardonnay
Use any combination of hardy greens you like. Serves twelve; yields
1-1/2 cups vinaigrette. |
|
Vinaigrette:
5 Tbs. Damson plum or beach plum preserves
1/4 cup Champagne vinegar or white-wine vinegar
1 Tbs. Dijon-style mustard
1 cup canola or peanut oil
1 Tbs. chopped shallots
Salt and freshly ground pepper to taste
For the
greens:
One 10-oz. bag spinach or 1 lb. fresh loose spinach
1 bunch red or green Swiss chard or young kale
1 large or 2 small heads frisée or escarole
3 to 4 Tbs. olive oil or peanut oil
3/4 cup (about 3 oz.) roasted, peeled hazelnuts, roughly chopped, or
1 lb. chestnuts, roasted, peeled, and quartered
Up to one
week ahead:
In a blender or food processor, pulse the preserves, vinegar, and mustard
until smooth. Continue pulsing and slowly add the oil until incorporated.
Add the shallots, salt, and pepper; pulse briefly. Refrigerate in a
bottle.
Up to four
days ahead:
Stem the spinach and chard (or kale), and cut the chard or kale into
strips about 1/2 inch wide. Cut the bottoms off the frisée or
escarole. Mix all the greens, wash thoroughly, and spin dry. Wrap loosely
in damp (not wet) paper towels and store in sealed zip-top bags. They
should stay fresh this way for 5 days.
Just before
serving:
Bring the dressing to room temperature. In a very large sauté
pan (preferably nonstick), heat about 1 Tbs. of the olive oil over medium-high
heat and add one-third of the greens, one-third of the nuts, and a bit
of salt and pepper. Sauté 1 to 2 min., stirring all the time,
until the leaves are slightly wilted. Drizzle a little dressing on them,
toss lightly with tongs, and transfer the nuts and greens to a serving
platter. Repeat with the remaining greens in two more batches, adding
only enough olive oil to the pan as needed to sauté.
