Peanut Collard Salad
Super easy
Cheap
| Category: | Fruits, Salads and Vegetables |
Ingredients
Ingredients
| 1 cup raw Peanuts |
| 1 cup Olive Oil |
| 2 tsp smoked Paprika |
| to taste Kosher Salt |
| 6 tbsp. Apple Cider Vinegar |
| 2 cloves, smashed/minced into paste Garlic |
| fresh ground/to taste Black Pepper |
| 8 oz. stemmed and thinly sliced crosswise Collard Green |
| 1 15 oz. drained and rinsed Black Eyed Peas |
| 1 cup plain Crouton |
| 4 hard boiled/choppped Eggs |
Peanut Collard Salad Directions
Heat oven to 325˚. Toss together peanuts, olive oil, 2 tbsp paprika, and salt on a baking sheet and bake, tossing occasionally, until golden brown for about 15 minutes. Transfer peanuts to a rack and let cool.
- Coarsely crush peanuts and divide between two bowls; set one bowl aside. To one bowl of peanuts, add remaining oil, vinegar, garlic, and shallots and whisk to combine; season with salt and pepper and set vinaigrette aside.
- Using a vegetable peeler, shave carrot lengthwise into thin ribbons. Transfer to a large bowl along with collard greens, black-eyed peas, vinaigrette. Toss to coat and season with salt and pepper. Let sit for 1 hour. Add eggs and crouton. Toss again. Serve immediately.
