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Recipe

Warm Salad of Autumn Greens with Plum Vinaigrette

Ben Fink

Servings: twelve; yields 1-1/2 cups vinaigrette.

Use any combination of hardy greens you like.

Ingredients

For the plum 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
  • Kosher salt and freshly ground pepper

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

Nutritional Information

      Nutritional Sample Size with 2 Tbs. dressing
      Calories (kcal) : 270
      Fat Calories (kcal): 240
      Fat (g): 27
      Saturated Fat (g): 4
      Polyunsaturated Fat (g): 11
      Monounsaturated Fat (g): 11
      Cholesterol (mg): 0
      Sodium (mg): 190
      Carbohydrates (g): 9
      Fiber (g): 2
      Protein (g): 2

Preparation

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 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.

Reviews

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Reviews

  • jmajs | 12/07/2007

    Nothing about this worked for me. The dressing was bland. the greens were boring and bitter. I used hazelnuts. They got lost. Just kinda disappointing.

  • vqa13 | 09/27/2007

    Great salad full of flavor. Perfect for a light summer meal.

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