Crispy Collard Green Caesar Salad


  • For the crispy collard greens
  • 1 bunch fresh collard greens washed, dried, and julienned
  • enough olive oil to just coat the collard greens
  • 2 cloves of garlic thinly sliced
  • salt and pepper to taste
  • +
  • for the dressing
  • 2-3 cloves garlic mashed and minced
  • 1 T. Dijon mustard
  • 1 T. white balsamic vinegar
  • 1/2 cup extra virgin olive oil
  • Fresh-ground peppercorns
  • 1 fresh squeezed lemon
  • About ½ tsp anchovy paste or minced anchovy fillets
  • +
  • the rest
  • 1 romaine heart torn or cut into bite sized pieces
  • Croutons either homemade or store bought or optional
  • Aged Parmesan or Reggiano cheese


  1. Preheat oven to 325° F. Toss the julienned collard greens with oil, garlic, salt and pepper and spread onto parchment-lined baking sheet. Bake until crispy and just beginning to brown on the bottom, about 15 minutes. Set aside
  2. While the collards are cooking (or up to a day ahead of time) combine the ingredients for the dressing and either blend (which will make a creamier dressing) or whisk to thoroughly combine.
  3. Dress the salad just before serving. I like to toss the romaine with the dressing and croutons and then layer or top with the crispy collards on the plate.
  4. Shave strips of Parmesan into salad using a vegetable peeler.