Red Plum Vinaigrette (to toss with slaw)
2 red plums, pitted
1 ounce orange juice
1 shallot, minced
1 teaspoon garlic, finely minced
1 tablespoon honey
1 ounce rice wine vinegar
2 sage leaves
2 ounces olive oil
Kosher salt to taste
Instructions
Place the pitted plums and orange juice in a blender and puree well. Remove the mixture to a mixing bowl. Add the minced shallots, garlic, honey, vinegar, finely chopped sage, oil, and salt. Combine and taste for correct seasoning and set aside to combine with slaw (recipe below).
Ingredients
Green Mustard Slaw
1 cup shredded red cabbage
2 green onions, thinly sliced into rings
1/2 cup cilantro, whole leaves
4 cups mustard greens, thinly sliced
Instructions
Combine all of the slaw ingredients well, and toss with the Red Plum Vinaigrette. Divide the slaw evenly onto four salad plates.
ITALIAN DRIED PLUM RED WINE VINAIGRETTE
Prep Time: 5 minutes
Stand Time: 8 hours
Servings: 20
Ingredients
? 1/4 cup Dried Plum Red Wine Vinegar
? 1 1/2 tablespoons finely chopped shallots
? 1 1/2 teaspoons Dijon-style mustard
? 3/4 cup olive oil
? Salt and pepper
Preparation
In small bowl, whisk together vinegar, shallots and mustard.
Slowly add oil in a steady stream, whisking constantly until mixture is emulsified.
Season with salt and pepper to taste.
Toss vinaigrette with mixed greens, using about 5 tablespoons for 8 cups of greens.
Cover and refrigerate remaining vinaigrette in non-reactive container up to 2 weeks.
Nutritional Information (per serving)
Calories 81
Cholesterol 0mg
% of Calories from Fat 89%
Fat 8g
Sodium 9mg
Carbohydrates 2g
Protein 0g
Fiber 0g
Warm Salad of Autumn Greens With Plum Vinaigrette
12 servings 30 min 15 min prep
Change to: servings US Metric
For the plum vinaigrette
5 tablespoons damson plums or beach plum preserves
1/4 cup champagne vinegar or white wine vinegar
1 tablespoon Dijon mustard
1 cup canola oil (or peanut oil)
1 tablespoon chopped shallots
salt %26amp; freshly ground black pepper
For the greens
1 (10 ounce) bag spinach or 1 lb fresh loose spinach
3-4 cups swiss chard or young kale (red or green chard is fine, about one bunch)
1/2-1 lb frisee or escarole (1 large or 2 small heads)
chestnuts (roasted, peeled, and quartered)
Not the one? See other Warm Salad of Autumn Greens With Plum Vinaigrette Recipes
%26lt; 30 mins Salad dressings
Greens Salad dressings
Thanksgiving Salad dressings
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.
Does anyone know what is in the Plum Vinegrette at Cheesecake Factory?
I don't know exactly what's in their Plum Viniagrette, but here's a recipe I found for Plum Viniagrette (might be similar).
Ingredients :
5 tablespoons plum marmalade
? cup white vinegar
1 tablespoon Dijon mustard
1 cup oil
1 tablespoon onion, finely chopped
Salt
Pepper
Preparation:
Blend marmalade with vinegar and mustard. Add salt, onion and pepper. Emulsify with oil and refrigerate.
Yields: 1 ? cup
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