Collard Salad with Walnuts, Pecorino and Mustard Vinaigrette
- Level: Easy
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 306
- Total Fat
- 28
- Saturated Fat
- 5
- Carbohydrates
- 6
- Dietary Fiber
- 3
- Sugar
- 1
- Protein
- 9
- Cholesterol
- 17
- Sodium
- 265
- Total: 10 min
- Active: 10 min
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.