Crispy Collard Green Caesar Salad
Ingredients
- 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
Instructions
- 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.