Monday, October 29, 2012

collard greens salad

Chiffonade of Collard Greens & Baby Spinach
Black-Eyed Peas, Carrot, Serrano Chile, Hard Boiled Egg, Cilantro
Peanut Vinaigrette

The girl who hails from Chicago and has lived in LA for decades is obsessed with collard greens. Last week’s Southern Greens Pasta, this vibrant salad, and a collard greens panini sandwich yet to share… Here collards are served fresh and raw along with baby spinach, the two greens’ textures complement each other. This salad, featuring a classic pairing of the greens with black-eyed peas and peanuts, was inspired by one published in Sauver. Smoked paprika and spicy chiles add a kick, carrot ribbons and eggs add contrast, flavor, and color. Serve this vivacious composed salad with a side of cornbread.

Spicy Collards & Spinach Salad, Black-Eyed Peas, Peanut Vinaigrette Recipe

Spicy Collards & Spinach Salad, Black-Eyed Peas, Peanut Vinaigrette

Peanut Vinaigrette:

  • 1/4 c. roasted peanuts, chopped
  • 1/4 c. grapeseed oil
  • 1/2 t. smoked paprika
  • 2 T. apple cider vinegar
  • 1 garlic clove, minced
  • 1 small shallot minced
  • salt and pepper to taste

Whisk all ingredients together then season with salt and pepper.

how to cut collard greens

Roll cleaned, de-veined collard greens into a “cigar.”

how to cut collard greens

With a sharp knife, slice the “cigar” into thin wheels.

collard greens chiffonade, how to cut collard greens
Toss chiffonade of collard greens with an equal amount of baby spinach leaves.

spicy collards & spinach salad, peanut vinaigrette, black eyed peas salad recipe
To compose:

Toss the greens with peanut vinaigrette. Mound greens mixture on a platter. Top with thinly sliced serrano pepper, black-eyed peas, carrot ribbons, and chopped peanuts. Drizzle a bit more dressing over the top. Garnish with hard boiled egg quarters and cilantro.

12 comments • Filed in: Meatless

12 Responses to “Vibrant Collards & Spinach Salad, Black-Eyed Peas, Peanut Vinaigrette”

  1. A lot of salads are really just a front for unhealthy dressings and additions like bacon or they don’t really have a lot of anything healthy or unhealthy but this salad actually does. The addition of all the colors (I agree with the others) really does make it look that much more appealing. It also shows off all the great ingredients which actually are healthy. This salad wouldn’t just be something to fill you up but would actually be good for the body and provide lots of benefits.

  2. What a beautiful colorful salad! The peanut vinaigrette with smoked paprika must be awesome!

  3. roz says:

    This salad just looks and sounds so delicious! Glad I found you through about 5 of the blogs on your list that I also am blog friends with! Can’t wait to read and learn more from your delightful blog!
    Be well, ciao,
    Roz

  4. mjskit says:

    I’m not a big fan of cooked collards, but I’ve never had them raw like this. I have fallen in love with uncooked kale in salad, so I’m looking forward to trying this. This salad looks delicious and so full of vitamins, minerals, texture, flavors – everything! Fabulous salad!

  5. I love the pops of orange and yellow from the carrots and eggs. And, the peanut vinaigrette sounds great with this. I’ve somehow become a convert to collards myself– after moving south from Illinois.

  6. What a gorgeous salad LL! I’ve never had collards yet, but you inspired me to try (plus I’ve been wanting to try for a while). And to me, boiled egg is always my favorite topping and I use it a lot for my salad! :)

  7. Candice says:

    This salad looks delicious. I’ve never used collards for salads, but definitely will try out this recipe. Great picture too!

  8. Eha says:

    Love the look of the salad and that peanut vinaigrette I intend to make soonest. Coming from Down Under I am a dumb bunny as far as ‘collard greens’ go – to the best of my knowledge have never heard the term here: but spinach I certainly have and rocket and a half-dozen types of Asian greens, so the salad will still get prepped :) !

  9. Kim Bee says:

    Now this is how you make a salad. Love this so much. Gorgeous photos. I love the way you play with shadows. When I do it I never get them right. When you do it it’s perfection.

  10. Joan Nova says:

    You sure do like your spice, don’t you? :)

    I, too, am a big fan of collard greens though I don’t bring them in often enough and I never thought about them as a salad green – but why not? I eat raw kale and other veggies.

    Love the vinaigrette!

  11. Faith says:

    Delicious use for collards — I especially love the addition of peanuts! And the suggestion of serving with cornbread. :)

    Beautiful photos too…love the gorgeous side light, especially in that first shot, LL.

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