|
|
SALADS AND SALAD
DRESSINGS:
Warm Salad of Autumn Greens with Plum Vinaigrette
|
Warm
Salad of Autumn Greens with Plum Vinaigrette |
|
|
|
|
|
A delicious fall
salad...
|
|
|
|
VINAIGRETTE: |
|
|
5
Tbs |
|
plum
preserves |
|
|
¼
cup |
|
Champagne vinegar or white wine vinegar |
|
|
1
Tbs |
|
dijon mustard |
|
|
1
cup |
|
canola or peanut oil |
|
|
1
Tbs |
|
chopped shallots |
|
|
|
|
salt
and freshly ground black pepper to taste
|
|
|
|
|
SALAD: |
|
|
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 |
|
|
¾
cup |
|
roasted, peeled hazelnuts, roughly
chopped (about 3 ounces) |
|
|
|
|
|
|
1 |
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. |
|
2 |
Up to four
days ahead: Stem the spinach and chard (or
kale), and cut the chard/kale into strips about
½-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. |
|
3 |
Just before
serving: Bring the dressing to room temperature.
In a very large sauté pan (preferably nonstick),
heat about 1 Tablespoon of the olive oil over
medium-high heat and add 1/3 of the greens, 1/3
of the nuts, and a bit of salt and pepper. Sauté
1 to 2 minutes, 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. |
|
|
|
|
Servings: 12 |
|
|
|
Nutrition Facts |
|
|
|
|
|
|
|
|
|
Amount Per Serving |
|
|
|
|
Calories |
|
424.45 |
|
|
Calories From Fat (92%) |
|
391.63 |
|
|
|
|
% Daily Value |
|
Total Fat
44.43g |
|
68% |
|
|
Saturated Fat 4.98g |
|
25% |
|
|
Cholesterol
0.00mg |
|
0% |
|
|
Sodium
43.52mg |
|
2% |
|
|
Potassium
172.40mg |
|
5% |
|
|
Carbohydrates
7.53g |
|
3% |
|
|
Dietary Fiber 0.86g |
|
3% |
|
|
Sugar 4.26g |
|
|
|
|
Sugar Alcohols 0.00g |
|
|
|
|
Net Carbohydrates
6.68g |
|
|
|
|
Protein
1.11g |
|
2% |
|
|
|
|
|
|
Recipe Source |
|
Fine Cooking |
|
|
|
|
|
|
|
|
PRINT this
Recipe
RATE this Recipe
|
|
