Collard Greens Salad with Champagne Vinaigrette
2 bunches collard greens, washed, (about 8 cups)
1/2 cup pecan oil
1 teaspoon sea salt
1/2 cup Champagne Vinegar
3 cloves garlic, minced
1 teaspoon red pepper flakes
1/2 teaspoon black pepper
1 tablespoon local honey
1 red bell pepper, cut into thin strips
1 small onion, cut in half and thinly sliced
Remove stems from collard green leaves. Roll greens into a tight cylinder, and slice the rolled collard greens into long strips. Place strips in a large bowl. Pour pecan oil on collard strips and sprinkle on salt. Massage* the oil and salt into the strips with your hands until all pieces are well coated, about 5-7 minutes.
Whisk together vinegar, garlic, red pepper flakes, ground pepper and honey. Pour dressing over the collard green strips and toss until well coated. Let marinate in the refrigerator for 3-4 hours, or overnight.
Season to taste with salt and pepper and add the garnish just before serving. Serve chilled or at room temperature.
Recipe from “Dinner Déjà vu: Southern Tonight, French Tomorrow,” by Jennifer Hill Booker, © 2017 Jennifer Hill Booker.