Collard Greens Salad with Peanut Vinaigrette
We created this composed salad with baby collards to showcase their natural affinity with peanuts and black-eyed peas.
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Credit: A.J. Wilhelm
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
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.
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.
SERVES 4–6
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