Collard Greens Salad with Lemon-Parmesan Dressing
Servings: 4 -6
Ingredients
- Dressing:
- 1 small shallot minced
- 2 teaspoons Dijon mustard
- ⅓ cup grated Parmesan cheese sub vegan Parmesan
- 1 lemon juiced, about 2 Tablespoons
- ⅓ cup unrefined cold-pressed, extra-virgin olive oil
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper to taste
- Salad:
- 2 bunches about 1 ½ pounds collard greens, stems removed and leaves sliced into ribbons
- Optional: 1 sweet potato cubed and roasted or 8 ounces jarred or frozen/defrosted artichoke hearts, roasted or 1 bulb fennel, sliced and roasted*
- ½ cup bread crumbs or something crunchy like crushed crackers even pita chips from the bottom of the bag, finely chopped walnuts or walnut meal OR half crushed crackers and half finely chopped walnuts
- Optional: 2 Tablespoons capers drained
Instructions
- In a serving bowl, combine the minced shallot, Dijon mustard, Parmesan cheese, lemon juice, olive oil, salt, and pepper.
- Add the collard greens to the dressing and toss until evenly coated. The greens will shrink a bit. Toss in roasted vegetables, if using, and top with breadcrumbs and capers right before serving.
Notes
*I roast all the vegetables mentioned with a little olive oil, salt and pepper on a parchment-lined baking sheet at 400 F until golden and tender, about 20-25 minutes.
Notes: to make this a main course salad, you can add cooked salmon, sardines, tuna in oil, chicken, or chickpeas.