Collard Panzanella | Oregonian Recipes

Ingredients

• 1 small shallot minced (see note)
• 1 tablespoon tahini
• 1/3 cup olive oil
• 1/4 cup lemon juice
• 1/2 teaspoon honey
• Salt, to taste
• 1 bunch collard greens, cleaned and ribs removed
• 15-20 pitted castelvetrano olives
• 1 cup torn bread, preferably something like ciabatta or focaccia
• Small amount of olive oil
• 4-5 white Japanese turnips chopped into bite-sized pieces (see note)
• 1/4 cup pine nuts, toasted
• 2 ounces finely grated pecorino romano