Collard Salad with Walnuts, Pecorino and Mustard Vinaigrette

Total Time:
10 min
Prep:
10 min

Yield:
8 to 10 servings
Level:
Easy

Ingredients
  • 5 tablespoons champagne vinegar
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon honey
  • 1/2 cup extra virgin-olive oil
  • 8 cups loosely packed thinly sliced collard greens (stems removed)
  • 1 cup hazelnuts, toasted and chopped
  • 1 cup grated Pecorino Romano cheese
  • Kosher salt and freshly ground black pepper
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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    The Kitchen