Collard Greens Salad with Peanut Vinaigrette | Saveur

Name: Collard Greens Salad with Peanut Vinaigrette | Saveur
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

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

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.

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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