Collard Greens Salad with Peanut Vinaigrette

Name: Collard Greens Salad with Peanut Vinaigrette
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

www.saveur.com

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

View full recipe on www.saveur.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.saveur.com.

Share this recipe:

Cooking tools:

Baking sheet
Oven
Cooling rack
Mixing bowl
Whisk
Peeler
Chef's knife
Cutting board
Measuring cup
Measuring spoon
Serving platter
Spoon
Slotted spoon
Colander
Can opener
Pot
Saucepan
Garlic press
Fork

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