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Collard Green Salad with Cashews and Lime

4.0

(5)

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Image may contain Plant Food Spinach and Vegetable
Collard Green Salad with Cashews and Lime Ditte Isager

Collards and kale have some chew to them. Use your hands to work the dressing into the leaves until they soften and start to wilt.

Ingredients

Makes 4 servings

1 cup unsalted, roasted cashews, divided
4 tablespoons finely grated Pecorino, divided, plus shaved for serving
Kosher salt, freshly ground black pepper
1 anchovy fillet packed in oil, drained, finely chopped
1/4 cup olive oil
2 tablespoons fresh lime juice
1 teaspoon pink peppercorns, crushed, plus more for serving
1/2 bunch collard greens, ribs and stems removed, leaves coarsely torn

  1. Step 1

    Process 1/2 cup cashews, 2 tablespoons grated Pecorino, and 3 tablespoons water in a food processor, thinning with more water as needed, until a smooth, creamy paste forms; season with salt and black pepper. Set cashew paste aside.

    Step 2

    Whisk anchovy, oil, lime juice, 1 teaspoon pink peppercorns, and 2 tablespoons grated Pecorino in a large bowl; season with salt and black pepper. Coarsely chop remaining 1/2 cup cashews. Add nuts and collard greens to large bowl and toss to coat, gently massaging dressing into leaves with your fingers to bruise and slightly wilt.

    Step 3

    Spread some reserved cashew paste onto each plate and top with salad and shaved Pecorino; sprinkle with more crushed pink peppercorns.

Also try it with:

Tuscan kale

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Reviews (5)

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  • My brother made this as part of an after skiing dinner. It was great. Loved the texture of the cashews and the collards together. The lime added a great burst of citrus. Can't wait for greens from my CSA. Excellent suggestion to thin the paste a little

    • bikingbaker

    • Torrington,CT

    • 2/23/2014

  • I just loved it! Fantastic combination of flavours. Super healthy and nicely filling! A perfect dinner on it's own.

    • sailvie

    • Ventura, ca

    • 2/6/2014

  • Honestly, when I looked at that photo --- I thought that schmeer was an unwashed plate! I'm not to fond of that look! And I'm with glasermd that it could stand a bit of thinning --- better to have a puddle of dressing on the plate topped with the salad.

    • kongstuffer

    • Atlanta, GA

    • 2/4/2014

  • made recipe exactly for dinner party last night. nice change from the usual salad. The collard greens offered great texture. Next time I make it, i will add a little more water to the cashew paste so it is a little thinner.

    • glasermd

    • 1/12/2014

  • I thought this was an interesting dish and something different, but I probably wouldn't make it again. It seemed a bit heavy with the cashew paste, but without it I think it would be too bitter. Good to try but won't try again.

    • cculley2

    • Seattle, WA

    • 12/22/2013

Tags Salad Salad Dressing Collard Greens Leafy Greens Vegetable Cashew Nut Pecorino Cheese Dairy Side Starter Dinner Gluten Free Easy Make Ahead Quick Weeknight Meals 30 Minutes or Less No-Cook Food Processor Blender New Years Bon Appétit
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