Collard Salad with Walnuts, Pecorino and Mustard Vinaigrette
- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: 8 to 10 servings
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- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: 8 to 10 servings
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.
