Discover the delightful flavors of wilted greens with warm sherry vinaigrette, a culinary delight that brings together the freshness of seasonal greens and the tangy warmth of a savory dressing. This versatile dish, often served as a side or a light main course, offers a symphony of textures and tastes that will tantalize your palate. From the crispness of the greens to the nutty richness of walnuts and the subtle sweetness of dried cranberries, each bite is a journey through a medley of flavors. The warm sherry vinaigrette, with its delicate balance of acidity and sweetness, elevates the dish to new heights, creating a harmonious union of flavors that will leave you craving more. Indulge in the goodness of wilted greens with warm sherry vinaigrette, and experience a culinary symphony that celebrates the beauty of fresh, seasonal ingredients. This article also includes variations of this recipe, such as a vegan version and a version with roasted vegetables, providing options to suit different dietary preferences and tastes.
Here are our top 4 tried and tested recipes!
MIXED GREEN SALAD WITH SHERRY VINAIGRETTE
Provided by Giada De Laurentiis
Categories side-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Blend the vinegar, garlic, oregano, 1 teaspoon of salt, and 1/2 teaspoon black pepper in a blender until the garlic is finely chopped. With the blender running, slowly blend in the oil.
- Toss the baby greens, bell pepper, olives, and cheese with enough vinaigrette to coat. Season the salad, to taste, with more salt and black pepper, and serve.
WARM WILTED WINTER GREENS
Steps:
- Cook honey and balsamic together over medium-high heat in a large saute pan, about 5 minutes. Toast walnuts in a small skillet; set aside to cool.
- Pile greens on a platter. Stir mustard into balsamic-honey dressing, then whisk in about 1 cup extra-virgin olive oil; pour over greens. Season greens with salt and pepper and garnish with walnuts, pomegranate seeds, shavings of Parmesan, and shallot.
WILTED GREENS WITH BACON VINAIGRETTE
I saw this today on Food Network and it made me hungry. Posting for ease of finding again. Recipe courtesy Sunny Anderson Show: Cooking for Real Episode: Bistro Night In
Provided by Charlotte J
Categories Greens
Time 23m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place romaine in a serving bowl.
- In a skillet over medium heat, cook bacon until crispy.
- Remove bacon and crumble over greens.
- To the pan, add sugar and vinegar, and simmer until sugar is dissolved, scraping up bacon bits that cling to the bottom of the pan.
- Season with salt and pepper, to taste.
- Pour hot dressing over greens and toss.
- Serve immediately.
WILTED AUTUMN GREENS WITH HONEY MUSTARD VINAIGRETTE
Provided by Anne Stiles Quatrano
Categories Salad Leafy Green Mustard Side Bake Dinner Salad Dressing Butternut Squash Fall Winter Honey Dairy Free Wheat/Gluten-Free Peanut Free Soy Free
Yield Serves 6
Number Of Ingredients 16
Steps:
- Preheat the oven to 400°F.
- Peel the squash: First cut into two cross sections, scrape out the seeds, and place the squash, flat side down, on a cutting board. Work around the squash with a sharp knife or peeler, making sure to remove the layer of lighter colored flesh under the skin as well as the skin. Dice into 1/2-inch cubes to make about 1 cup (reserve any leftovers for another use).
- Arrange the diced squash and pears on a baking sheet and toss with the oil. Roast until browned, about 20 minutes; set aside at room temperature.
- Make a cross slit on the rounded end of each chestnut with a sharp paring knife. Place on a baking sheet and roast for 15 minutes, or until the cut sections on the bottoms of the nuts just start to curl. Peel the chestnuts as soon as they are cool enough to handle, as they will peel the easiest when hot. Cut into quarters and set aside.
- Reduce the oven temperature to 350°F. Wrap the shallots in parchment paper and then in aluminum foil. Bake until tender and slightly caramelized, about 1 hour. Once the shallots are cool enough to handle, chop coarsely and set aside.
- To make the vinaigrette: In a large sauté pan, cook the bacon over medium heat until crispy; transfer the bacon to a paper towel-lined plate and reserve the fat in the pan. Once the fat has cooled slightly, strain through a fine-mesh strainer into a measuring cup that has a spout. in a blender or food processor, combine the mustard, honey, vinegar, thyme, and pepper and blend for 30 seconds. Slowly add the strained warm bacon fat and the oil through the cap of the blender or the feed tube of a food processor, blending until thoroughly combined Pour the vinaigrette into a large mixing bowl.
- Add the squash and pears, chestnuts, shallots, bacon, komatsuna, tatsoi, and mustard greens to the mixing bowl and toss with the warm vinaigrette. Serve immediately.
Tips:
- Choose the right greens: Choose hearty greens that can withstand wilting, such as kale, collard greens, or spinach.
- Wash and dry the greens thoroughly: This will help to prevent the greens from becoming waterlogged and wilting prematurely.
- Remove the tough stems from the greens: This will make the greens more tender and easier to eat.
- Wilt the greens quickly: Over-wilting will make the greens mushy, so wilt them just until they are tender.
- Use a flavorful vinaigrette: A good vinaigrette will add flavor and moisture to the greens. Be sure to use a vinegar that is not too harsh, such as sherry vinegar or white wine vinegar.
- Serve the greens warm or at room temperature: Wilted greens are best served warm or at room temperature, so they can be enjoyed immediately.
Conclusion:
Wilted greens with warm sherry vinaigrette is a simple but delicious side dish that can be enjoyed as part of a healthy meal. The combination of wilted greens, warm vinaigrette, and toasted nuts is sure to please everyone at the table. With a few simple tips, you can make this dish perfectly every time.
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