Sunday, February 11, 2018

Bradford Collard Salad w/ Peanut Vinaigrette

The end of 2017 was the first time Bradford collards were sold outside the family in generations of cultivation. Quickly after their release to the public, they became very much in demand, becoming prized possessions in many chef's kitchens all around the state. I'm so happy I'm one of the lucky ones who've been able to try these tender, sweet and delicious collards. Thanks Bradford Family!

First I used them in a collard slaw and now this delicious collard salad. Who would have ever guessed collards could be so tender you could eat them raw? I know I never would have until now.

Fresh heirloom Bradford Collards and Carolina African Runner Peanut Vinaigrette is just a match made in heaven. Here collard greens are served fresh and raw, dressed with the peanut vinaigrette, topped with carrot ribbons, and garnished with farm fresh hard boiled egg quarters.

Serve this salad with a side of Anson Mills Black Skillet Cornbread, and you have an awesome lunch or main meal side dish; so delicious and satisfying.

4-6 organic collard greens (I used Bradford collards)
1 carrot, peeled into carrot ribbons
1-2 farm fresh eggs, hard-boiled and cut into quarters
1/4 cup roasted peanuts, chopped (I used Carolina African Runner Peanuts)
1/2 tsp smoked paprika
2 tbls apple cider vinegar (or these choices: sherry, white wine, white balsamic)
2 tsp or more to taste, raw honey
1 small clove of garlic, minced
1 small shallot, minced (or white onion)
salt and pepper to taste

Hard boil 1-2 eggs; peel and chill. Using a vegetable peeler, peel the carrot into thin ribbons and set aside.

Make peanut vinaigrette and set aside.
Peanut Vinaigrette:
1/4 cup roasted peanuts, chopped (reserve a few to add on top)
1/4 cup oil
1/2 tsp smoked paprika
2 tbsp apple cider vinegar
2 tsp raw honey
1 garlic clove, minced
1 small shallot, minced
salt and pepper to taste
Whisk all ingredients together then season with salt and pepper to taste.

Rinse 4-6 collard greens and trim the bottom stem. Taking 2-3 collard leaves at a time and stacking them together, roll collard greens into a “cigar.” With a very sharp knife, slice the “cigar” into thin wheels.

Toss the greens with half of the peanut vinaigrette. Mound greens mixture in a large salad bowl, or on a serving platter. Top with carrot ribbons, and chopped peanuts. Drizzle a bit more dressing over the top. Garnish with hard-boiled egg quarters and serve with cornbread.

Cook's note - make the hard-boiled eggs and peanut vinaigrette ahead of time if desired.

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