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    You are in: Home / Recipes / Warm Salad of Autumn Greens With Plum Vinaigrette Recipe
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    Warm Salad of Autumn Greens With Plum Vinaigrette

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    spatchcock's Note:

    From Fine Cooking. This was part of our Thanksgiving meal. It made a luscious first course. The dressing, in particular, is wonderful and unique.

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    Ingredients:

    Servings:

    Units: US | Metric

    For the plum vinaigrette

    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)

    Directions:

    1. 1
      Up to one week ahead:.
    2. 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. 3
      Up to four days ahead:.
    4. 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 frisée or escarole.
    5. 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. 6
      Just before serving:.
    7. 7
      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.
    8. 8
      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.
    9. 9
      Repeat with the remaining greens in two more batches, adding only enough olive oil to the pan as needed to sauté.

    Ratings & Reviews:

    • on February 06, 2008

      55

      I made this for my daughters b'day. I put toasted pecans, and baby arugala in the salad. I twas excellent

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Warm Salad of Autumn Greens With Plum Vinaigrette

    Serving Size: 1 (76 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 174.3
     
    Calories from Fat 165
    94%
    Total Fat 18.3 g
    28%
    Saturated Fat 1.3 g
    6%
    Cholesterol 0.0 mg
    0%
    Sodium 52.3 mg
    2%
    Total Carbohydrate 2.6 g
    0%
    Dietary Fiber 1.3 g
    5%
    Sugars 0.6 g
    2%
    Protein 1.1 g
    2%

    The following items or measurements are not included:

    champagne vinegar

    Ideas from Food.com

    “Everything

    Everything Holidays

    Pop a bottle, cook some special dishes and celebrate the season.

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