Recipes for the Web

Barrington Software Incorporated

Warm Salad of Autumn Greens with Plum Vinaigrette

Use any combination of hardy greens you like.

Serves twelve; yields 1-1/2 cups vinaigrette.

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

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.

From Fine Cooking

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info@barringtonsoftware.com