Collard Green Salad with Buttermilk Vinaigrette

Ingredients

• 0.5 cup Buttermilk (For the vinaigrette)
• 2 tbsp White wine vinegar (For the vinaigrette)
• 1 tbsp Dijon mustard (For the vinaigrette)
• 0.25 Shallot (Peeled and sliced; for the vinaigrette)
• 8 sprigs Dill (For the vinaigrette)
• 4 sprigs Tarragon (For the vinaigrette)
• 10 Chives (For the vinaigrette)
• 1 cup Grapeseed oil or canola oil (For the vinaigrette; add another ¼ cup (60 ml) gradually if the vinaigrette is too thin)
• 0.5 cup Extra-virgin olive oil (For the vinaigrette)
• Kosher salt and freshly ground black pepper (To taste; used in the vinaigrette and salad)
• 1 bunch Fresh collard greens (Washed; stems and spine removed)
• 1 Lemon (Zested and juiced)
• 0.333 cup Ricotta salata (Shaved)
• 0.5 cup Crispy black-eyed peas (For serving)

Steps

1. 1

   Make the vinaigrette by combining the buttermilk, white wine vinegar, Dijon mustard, and sliced shallot in a blender. Start the blender on low speed and increase to medium.

2. 2

   Increase the blender slightly to medium-high speed. Add a pinch of salt and pepper, then slowly drizzle in the grapeseed or canola oil and extra-virgin olive oil so the mixture emulsifies.

3. 3

   Turn off the blender and check the vinaigrette's seasoning and consistency. It should coat the back of a dipped spoon. If it is too thin, turn the blender back on, gradually increase to medium speed, and add another ¼ cup (60 ml) grapeseed oil.

4. 4

   Add the dill, tarragon, and chives. Blend on low to medium speed until the herbs are broken into small pieces and evenly distributed, but not puréed.

5. 5

   For the salad, stack half of the prepared collard leaves on a cutting board and roll them tightly. Slice the leaves crosswise into thin ribbons.

6. 6

   Place the sliced collards in a mixing bowl and repeat the tight rolling and thin slicing with the remaining leaves.

7. 7

   Season the collards with salt and pepper, then add the lemon zest and juice. Toss until the seasonings and acid are evenly distributed.

8. 8

   Grab handfuls of the seasoned collards and squeeze them to tenderize the greens. Continue until the leaves become darker and almost glossy green.

9. 9

   Add ½ cup (120 ml) of the vinaigrette and toss to distribute it through the collards. Taste and add more vinaigrette as desired, reserving about ¼ cup (60 ml) to drizzle over the finished dish.

10. 10

    Refrigerate the dressed salad for 10 to 15 minutes if desired; it can sit refrigerated for that time before serving.

11. 11

    To serve, toss the salad with the crispy black-eyed peas and top with the shaved ricotta salata. Drizzle with the reserved vinaigrette.

Notes

The vinaigrette can be made up to four days in advance. The source does not specify the quantity or preparation method for the crispy black-eyed peas, so use them prepared as directed by the source or purchased ready-made.

Nutrition per serving

• salad
• side dish
• vegetarian
• gluten-free
• no-cook
• summer
• make-ahead