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Recipe courtesy of Geoffrey Zakarian

Show: The Kitchen

Episode: Season Eatings

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Collard Salad with Walnuts, Pecorino and Mustard Vinaigrette

Total:: 10 min
Active:: 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.

My Private Notes

Name: Collard Salad with Walnuts, Pecorino and Mustard Vinaigrette
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H10M0.000S
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

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Collard Salad with Walnuts, Pecorino and Mustard Vinaigrette

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