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