Collard Greens Salad with Cashews

A different, fresh way to do a fantastic salad with collard greens. The dressing wilts the greens, and both the cashew paste and chopped cashews make for a brilliant taste combo.

Makes 2 hearty salad servings, or up to 4 plated salads.

This was a great New Year’s Day salad to go with my Blackeyed Pea and Cabbage Soup recipe.

(Collard greens bring good fortune, and good for you, anytime of the year)

Ingredients

1 cup unsalted, roasted cashews, divided

• 4 tablespoons finely grated Pecorino or Parmesan, divided, plus shaved for serving
• Kosher salt and freshly ground black pepper
• 1 tablespoon capers
• ¼ cup olive oil
• 2 tablespoons fresh lemon or lime juice
• 1 teaspoon crushed black pepper, plus more for serving
• ½ bunch collard greens, ribs and stems removed, leaves coarsely torn

Directions:

1. Process ½ cup cashews, 2 Tbsp. grated cheese, and 3 Tbsp. water in a food processor or using emulsion blender, thinning with more water as needed, until a smooth, creamy paste forms; season with salt and black pepper. Set cashew paste aside.
2. For dressing, whisk cappers, oil, lime juice, 1 tsp. crushed black pepper, and 2 Tbsp. grated cheese in a large bowl; season with salt and black pepper.
3. Add collard greens to large bowl and toss with dressing to coat, gently massaging dressing into leaves with your fingers to bruise and slightly wilt. Can let sit 10 – 15 minutes or longer before continuing.
4. Coarsely chop remaining 1/2 cup cashews.
5. When ready to serve, spread the cashew paste onto each plate and top with salad and shaved cheese, grind more crush pepper if desired.