Collard Green Salad with Cashews and Lime
A vibrant and nutritious salad featuring tender collard greens dressed with a tangy lime and anchovy vinaigrette, topped with a creamy cashew paste, roasted cashews, and shaved Pecorino cheese. The pink peppercorns add a subtle spicy note to this elegant dish.
Ingredients
- •1 cup unsalted, roasted cashews, divided
- •4 tablespoons finely grated Pecorino, divided, plus shaved for serving
- •1 to taste Kosher salt, freshly ground black pepper
- •1 fillet anchovy fillet
- •¼ cup olive oil
- •2 tablespoons fresh lime juice
- •1 teaspoon pink peppercorns
- •½ bunch collard greens
- •1 prep ribs and stems removed
- •1 prep leaves coarsely torn
Cooking Instructions
- 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.
5 min
- 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.
8 min
- 3.
Spread some reserved cashew paste onto each plate and top with salad and shaved Pecorino; sprinkle with more crushed pink peppercorns.
3 min
