Collard Greens Salad with Peanut Vinaigrette

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. See the recipe for Collard Greens Salad with Peanut Vinaigrette »A.J. Wilhelm

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

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.
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
  • 12 cup loosely packed cilantro leaves

Instructions

  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.