Warm Salad Of Autumn Greens With Plum Vinaigrette Recipe

Name: Warm Salad Of Autumn Greens With Plum Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the plum vinaigrette; 5 tablespoons damson plums or 5 tablespoons beach plum preserves; 1/4 cup champagne vinegar or 1/4 cup white wine vinegar; 1 tablespoon Dijon mustard; 1 cup canola oil (or peanut oil); 1 tablespoon chopped shallot; salt & freshly ground black pepper; For the greens; 1 (10 ounce) bag spinach or 1 lb fresh loose spinach; 3 -4 cups swiss chard (red or green chard is fine, about one bunch) or 3 -4 cups young kale (red or green chard is fine, about one bunch); 1/2 - 1 lb frisee (1 large or 2 small heads) or 1/2-1 lb escarole (1 large or 2 small heads); chestnuts (roasted, peeled, and quartered)

Servings: persons

For the plum vinaigrette
5 tablespoons damson plums or 5 tablespoons beach plum preserves
1/4 cup champagne vinegar or 1/4 cup white wine vinegar
1 tablespoon Dijon mustard
1 cup canola oil (or peanut oil)
1 tablespoon chopped shallot
salt & freshly ground black pepper
For the greens
1 (10 ounce) bag spinach or 1 lb fresh loose spinach
3 -4 cups swiss chard (red or green chard is fine, about one bunch) or 3 -4 cups young kale (red or green chard is fine, about one bunch)
1/2 - 1 lb frisee (1 large or 2 small heads) or 1/2-1 lb escarole (1 large or 2 small heads)
chestnuts (roasted, peeled, and quartered)

1
Up to one week ahead:
2
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.
3
Up to four days ahead:
4
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 frisee or escarole.
5
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.
6
Just before serving:
7
Bring the dressing to room temperature. In a very large saute 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.
8
Saute 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.
9
Repeat with the remaining greens in two more batches, adding only enough olive oil to the pan as needed to saute.

578

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: For the plum vinaigrette, 5 tablespoons damson plums or 5 tablespoons beach plum preserves, 1/4 cup champagne vinegar or 1/4 cup white wine vinegar, 1 tablespoon Dijon mustard, and more.

Yes, Warm Salad Of Autumn Greens With Plum Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Warm Salad Of Autumn Greens With Plum Vinaigrette

How did you like this recipe?

Frequently Asked Questions