Collard Salad With Walnuts, Pecorino And Mustard Vinaigrette
Serves: 6
Irwin Berge
1 January 1970
Based on User reviews:
54
Spice
46
Sweetness
57
Sourness
35
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
Directions:
1
Whisk the vinegar, mustard and honey together in a large bowl
2
Slowly drizzle in the olive oil while whisking to emulsify the dressing
3
Add the collards, hazelnuts and cheese to the bowl
4
Using clean hands, work the dressing into the leaves, massaging them for almost 1 minute
5
The acid will break down the leaves a bit and tenderize them
6
Season the salad with salt and pepper