Collard Salad With Walnuts Pecorino And Mustard Vinaigrette Recipes

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COLLARD SALAD WITH WARM BACON DRESSING AS MADE BY ALEX HILL RECIPE BY TASTY



Collard Salad With Warm Bacon Dressing As Made By Alex Hill Recipe by Tasty image

Home cook Alex Hill of @justaddhotsauce_ shares her second favorite way of eating collard greens. Topped with a warm bacon dressing and paired with pan-seared salmon, this salad will have you screaming for seconds.

Provided by Alex Hill

Categories     Lunch

Time 25m

Yield 2 servings

Number Of Ingredients 13

6 whole collard green leaves
4 slices thick cut applewood smoked bacon
2 cloves garlic, thinly sliced
½ teaspoon red pepper flakes
1 teaspoon dijon mustard
2 tablespoons maple syrup
⅓ cup apple cider vinegar
kosher salt, to taste
freshly ground black pepper, to taste
¼ red onion, thinly sliced
1 persian cucumber, thinly sliced
½ cup cherry tomato, quartered
¼ lb pan-seared salmon, optional, for serving

Steps:

  • Wash the collard greens, then cut out the stems. Stack the greens and roll up like a burrito, then cut into ¼-inch strips.
  • Chop the bacon, then cook in a medium nonstick pan over medium heat for 5-6 minutes, until crispy. Remove from the pan with a slotted spoon, leaving the rendered fat behind, and drain on a paper towel-lined plate, then cut into ½-inch pieces.
  • Add the garlic to the pan with the bacon fat and sauté until fragrant, about 1 minute. Add the red pepper flakes, mustard, maple syrup, and apple cider vinegar. Stir to combine, then cook for 2-3 minutes, until slightly thickened. Return the bacon to the pan and stir to combine.
  • Pour the warm dressing over the collard greens in a large bowl and toss to combine. Transfer to a serving dish and top with the red onion, cucumber, and tomatoes. Serve the salmon alongside, if desired.
  • Enjoy!

BASE VINAIGRETTE



Base Vinaigrette image

Provided by Geoffrey Zakarian

Time 5m

Yield 1 cup

Number Of Ingredients 6

1/4 cup red wine vinegar
1 teaspoon minced shallots
1/4 cup plus 2 tablespoons canola oil
1/4 cup plus 2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper

Steps:

  • In a medium mixing bowl, whisk together the vinegar, shallots and 1 teaspoon water. Slowly stream in the oils while whisking. Season with salt and pepper.

COLLARD AND MUSTARD GREENS



Collard and Mustard Greens image

Provided by Robert Irvine : Food Network

Categories     side-dish

Time 23m

Yield 8 servings

Number Of Ingredients 12

Salt and freshly ground black pepper, plus 2 teaspoons salt and 2 teaspoons pepper
1 large bunch collard greens, soaked in cold water, rinsed, and drained
1/2 cup olive oil
4 tablespoons chopped garlic
1/4 cup vinegar
3 tablespoons sugar
Salt and freshly ground black pepper, plus 2 teaspoons salt and 2 teaspoons pepper
1 large bunch collard greens, soaked in cold water, rinsed, and drained
1/2 cup olive oil
4 tablespoons chopped garlic
1/4 cup vinegar
3 tablespoons sugar

Steps:

  • Fill a 4-quart pot halfway with water and season, to taste, with salt and pepper. Bring water to a boil. Meanwhile, chop all greens into medium pieces. Place greens into boiling water, remove pot from heat, and let sit 2 to 3 minutes. Drain and let cool. Heat oil in a large saute pan and cook garlic gently until it begins to turn light brown, being careful not to burn. Add blanched greens, vinegar, sugar 2 teaspoons salt and 2 teaspoons pepper.
  • Fill a 4-quart pot halfway with water and season, to taste, with salt and pepper. Bring water to a boil. Meanwhile, chop all greens into medium pieces. Place greens into boiling water, remove pot from heat, and let sit 2 to 3 minutes. Drain and let cool. Heat oil in a large saute pan and cook garlic gently until it begins to turn light brown, being careful not to burn. Add blanched greens, vinegar, sugar 2 teaspoons salt and 2 teaspoons pepper.

MUSTARD AND COLLARD GREENS



Mustard and Collard Greens image

Provided by Food Network

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 5

8 slices bacon, chopped
1 tablespoon extra-virgin olive oil
8 cups mustard and collard greens, tough stems discarded, rinsed and chopped
Salt and freshly ground black pepper
1 to 2 cups chicken broth

Steps:

  • In a large skillet, cook the bacon in the olive oil, until rendered but not totally crispy. Add the greens and season with salt and pepper. Toss to coat in the oil. Add the broth and cook until wilted. Add more broth, if necessary.
  • Re-season, to taste. Serve immediately.

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