I love getting my Bon Appetit magazine each month and there is one recipe in there I’ve been eyeing for awhile from the January issue. Finally got around to making it last weekend while watching (yelling, screaming, cheering, crying, and finally celebrating) the Seahawks game. It was the Collard Green Salad with Cashews and Lime (they mention you can easily substitute kale for the collard greens, which I did). Delicious, filling, vegetarian, can make it lactose-free (as in non-cow milk).
1 cup unsalted, roasted cashews, divided (love being able to buy in bulk at my Whole Foods)
4 tablespoons finely grated Pecorino, divided, plus shaved for serving (I used Manchego! — tastes just as good and I can eat it)
Kosher salt and freshly ground black pepper
1 anchovy fillet packed in oil, drained, finely chopped (I used anchovy paste — I didn’t want to open a whole can of anchovies for 1 fillet)
¼ cup olive oil
2 tablespoons fresh lime juice (just used bottled, was lazy)
1 teaspoon pink peppercorns, crushed, plus more for serving (didn’t get that fancy)
½ bunch collard greens, ribs and stems removed, leaves coarsely torn
Process ½ cup cashews, 2 Tbsp. grated cheese, and 3 Tbsp. water in a food processor (I used a mini prep — fun!), thinning with more water as needed, until a smooth, creamy paste forms; season with salt and black pepper. Set cashew paste aside.
Whisk anchovy (paste), oil, lime juice, 1 tsp. pink peppercorns (for those who follow recipes to the dot), and 2 Tbsp. grated cheese in a large bowl; season with salt and black pepper.
Coarsely chop remaining ½ cup cashews. Add nuts and collard greens to large bowl.
Toss to coat, gently massaging dressing into leaves with your fingers to bruise and slightly wilt. (Spread some reserved cashew paste onto each plate and top with salad and shaved Pecorino; sprinkle with more crushed pink peppercorns.)
This salad was delicious! Very hearty and lots of flavor. Next time I make it I think I’ll throw some garlic in there, too.