1bunch fresh collard greenswashed, dried, and julienned
enough olive oil to just coat the collard greens
2clovesof garlicthinly sliced
salt and pepper to taste
for the dressing
2-3clovesgarlicmashed and minced
1T.white balsamic vinegar
1/2cupextra virgin olive oil
1fresh squeezed lemon
About ½ tsp anchovy paste or minced anchovy fillets
1romaine hearttorn or cut into bite sized pieces
Croutonseither homemade or store bought or optional
Aged Parmesan or Reggiano cheese
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
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.
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.
Shave strips of Parmesan into salad using a vegetable peeler.
Crispy Collard Green Caesar Salad https://www.recipefiction.com/2015/01/crispy-collard-green-caesar-salad.html