Yes, I know the Thanksgiving menu is made up of food memories & family favorites. Make new ones with this Fresh Collard Greens Salad!
Collard Greens Salad with Champagne Pecan Vinaigrette
Brighten up your Holidays . . and your greens with a splash of champagne vinegar and a drizzle of decadent pecan oil.
1 large bunch collard greens, washed, about 8 cups
1/2 cup pecan oil
1 teaspoon sea salt
1/2 cup Champagne Vinegar
3 cloves raw garlic, minced
1 teaspoon red pepper flakes
½ teaspoon black pepper
1 tablespoon local honey, optional
1 red bell pepper, cut into thin strips
1 small onion, cut in half and thinly sliced
De-stem the collard green leaves, roll 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 at least 3-4 hours, but overnight is best.
Adjust with salt and pepper and add the garnish right before service and serve chilled or at room temperature.
Recipe excerpt from Dinner Déjà vu: Southern Tonight, French Tomorrow, by Jennifer Hill Booker, © 2017 Jennifer Hill Booker, used by permission of the publisher, Pelican Publishing Company, Inc.