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
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.
Roll cleaned, de-veined collard greens into a “cigar.”
With a sharp knife, slice the “cigar” into thin wheels.
Toss chiffonade of collard greens with an equal amount of baby spinach leaves.
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.
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This salad looks delicious. I’ve never used collards for salads, but definitely will try out this recipe. Great picture too!
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 🙂 !
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.
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!
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.