Recipe courtesy of Geoffrey Zakarian
Show: The Kitchen
Episode: Season Eatings
Collard Salad with Walnuts, Pecorino and Mustard Vinaigrette
Total:
10 min
Active:
10 min
Yield:
8 to 10 servings
Level:
Easy
Total:
10 min
Active:
10 min
Yield:
8 to 10 servings
Level:
Easy

Ingredients

Directions

Whisk the vinegar, mustard and honey together in a large bowl. Slowly drizzle in the olive oil while whisking to emulsify the dressing.

Add the collards, hazelnuts and cheese to the bowl. Using clean hands, work the dressing into the leaves, massaging them for almost 1 minute. The acid will break down the leaves a bit and tenderize them. Season the salad with salt and pepper.

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