My F&W
quick save (...)

Wilted Autumn Greens with Syrah Vinaigrette

  • TOTAL TIME: 40 MIN
  • SERVINGS: 4
  • HEALTHY
  • MAKE-AHEAD
  • VEGETARIAN
  1. 1/2 cup dry red wine, such as Syrah or Zinfandel
  2. 2 small shallots, minced
  3. 2 small garlic cloves, minced
  4. 1 small beet (2 ounces), peeled and cut into 1/4-inch dice
  5. Pinch of freshly grated nutmeg
  6. Salt and freshly ground pepper
  7. 3 ounces baguette, cut into 1/2-inch dice (2 cups)
  8. 1/4 cup extra-virgin olive oil
  9. 2 ounces watercress, large stems discarded
  10. 2 ounces arugula
  11. 2 ounces spinach, stemmed
  12. 2 ounces small kale leaves, stems and tough ribs removed
  13. 1 large Belgian endive (6 ounces), cored and cut crosswise 1 inch thick
  1. Preheat the oven to 400°. In a small saucepan, boil the wine over high heat until reduced to 1/3 cup, about 2 minutes. Add the shallots, 1 garlic clove, the beet and nutmeg and season with salt and pepper.
  2. On a rimmed baking sheet, toss the bread with 1 tablespoon of the olive oil. Bake for about 8 minutes, or until crisp and golden.
  3. In a large skillet, heat the remaining 3 tablespoons of olive oil until shimmering. Add the remaining 1 clove of garlic, then add the watercress, arugula, spinach, kale and endive. Toss over moderate heat until just wilted, about 40 seconds. Add the wine mixture, toss to coat and season with salt and pepper. Mound the salad in bowls, top with the croutons and serve.
Make Ahead The recipe can be prepared 1 day ahead through Step 2. Refrigerate the wine mixture. Keep the croutons in an airtight container at room temperature. Notes One Serving 308 calories, 15.8 gm total fat, 2.4 gm saturated fat, 34 gm carb.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.