Collard Greens Salad with Peanut Vinaigrette

Name: Collard Greens Salad with Peanut Vinaigrette
Total time: PT0D0H0M
Yield: serves 4-6
Ingredients: 1 cup raw peanuts; 1 cup grapeseed oil; 2 tsp. smoked paprika; Kosher salt, to taste; 6 tbsp. apple cider vinegar; 2 cloves garlic, smashed and minced into a paste; 2 shallots, minced; Freshly ground black pepper, to taste; 1 medium carrot, peeled; 8 oz. baby collard greens, stemmed, or 8 oz. collard greens, stemmed and thinly sliced crosswise; 1 (15-oz.) can black-eyed peas, drained and rinsed; 1 Fresno or Holland chile, stemmed, seeded, and julienned; 4 hard-boiled eggs, halved; 1 ⁄ 2 cup loosely packed cilantro leaves

Serves
serves 4-6

A.J. WILHELM

We created this composed salad with baby collards to showcase their natural affinity with peanuts and black-eyed peas.

Ingredients

1 cup raw peanuts
1 cup grapeseed oil
2 tsp. smoked paprika
Kosher salt, to taste
6 tbsp. apple cider vinegar
2 cloves garlic, smashed and minced into a paste
2 shallots, minced
Freshly ground black pepper, to taste
1 medium carrot, peeled
8 oz. baby collard greens, stemmed, or 8 oz. collard greens, stemmed and thinly sliced crosswise
1 (15-oz.) can black-eyed peas, drained and rinsed
1 Fresno or Holland chile, stemmed, seeded, and julienned
4 hard-boiled eggs, halved
¹⁄₂ cup loosely packed cilantro leaves

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Instructions

Step 1

Heat oven to 325˚. Toss together peanuts, 2 tbsp. oil, paprika, and salt on a baking sheet and bake, tossing occasionally, until golden brown, about 15 minutes. Transfer peanuts to a rack and let cool. Coarsely crush peanuts and divide between two bowls; set one bowl aside. To one bowl of peanuts, add remaining oil, vinegar, garlic, and shallots and whisk to combine; season with salt and pepper and set vinaigrette aside.

Step 2

Using a vegetable peeler, shave carrot lengthwise into thin ribbons; transfer to a large bowl along with collard greens, black-eyed peas, and chiles. Drizzle some of the vinaigrette over top. Toss to coat and season with salt and pepper. Divide salad and eggs between 4–6 serving plates; drizzle with more vinaigrette and garnish with reserved peanuts and cilantro.

Heat oven to 325˚. Toss together peanuts, 2 tbsp. oil, paprika, and salt on a baking sheet and bake, tossing occasionally, until golden brown, about 15 minutes. Transfer peanuts to a rack and let cool. Coarsely crush peanuts and divide between two bowls; set one bowl aside. To one bowl of peanuts, add remaining oil, vinegar, garlic, and shallots and whisk to combine; season with salt and pepper and set vinaigrette aside.
Using a vegetable peeler, shave carrot lengthwise into thin ribbons; transfer to a large bowl along with collard greens, black-eyed peas, and chiles. Drizzle some of the vinaigrette over top. Toss to coat and season with salt and pepper. Divide salad and eggs between 4–6 serving plates; drizzle with more vinaigrette and garnish with reserved peanuts and cilantro.