Collard Salad with Walnuts, Pecorino and Mustard Vinaigrette
Collard Salad with Walnuts, Pecorino and Mustard Vinaigrette is a side dish that serves 10. Watching your figure? This gluten free, lacto ovo vegetarian, and primal recipe has 222 calories, 6g of protein, and 21g of fat per serving. For 66 cents per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. 192 people found this recipe to be flavorful and satisfying. It is brought to you by Foodnetwork. Head to the store and pick up honey, extra virgin olive oil, dijon mustard, and a few other things to make it today. From preparation to the plate, this recipe takes about 10 minutes. Overall, this recipe earns a super spoonacular score of 97%. Goat Cheese & Spiced Walnuts Salad with Mustard Vinaigrette, Green Apple And Celery Salad With Walnuts And Mustard Vinaigrette, and Celery Salad with Walnuts, Dates and Pecorino are very similar to this recipe.
Servings: 10
Preparation duration: 10 minutes
Ingredients:
5 tablespoons champagne vinegar.jpg)
8 cups loosely packed thinly sliced collard greens (stems removed)
1 tablespoon Dijon mustard
1/2 cup extra virgin olive oil
1 cup hazelnuts, toasted and chopped
1/2 teaspoon honey
Kosher salt and freshly ground black pepper
1 cup grated Pecorino Romano cheese
Equipment:
whisk
bowl
Cooking instruction summary:
Whisk the vinegar, mustard and honey together in a large bowl. Slowly drizzle in the olive oil while whisking to emulsify the dressing. Add the collards, hazelnuts and cheese to the bowl. Using clean hands, work the dressing into the leaves, massaging them for almost 1 minute. The acid will break down the leaves a bit and tenderize them. Season the salad with salt and pepper.
Step by step:
1. Whisk the vinegar, mustard and honey together in a large bowl. Slowly drizzle in the olive oil while whisking to emulsify the dressing.
2. Add the collards, hazelnuts and cheese to the bowl. Using clean hands, work the dressing into the leaves, massaging them for almost 1 minute. The acid will break down the leaves a bit and tenderize them. Season the salad with salt and pepper.
Nutrition Information:
covered percent of daily need
