Collard Green Salad with Cashews and Lime

By jargrr

by Alison Roman

Ingredients

• 1 cup unsalted, roasted cashews, divided
• 4 tablespoons finely grated Pecorino, divided, plus shaved for serving
• Kosher salt, freshly ground black pepper
• 1 anchovy fillet packed in oil, drained, finely chopped
• 1/4 cup olive oil
• 2 tablespoons fresh lime juice
• 1 teaspoon pink peppercorns, crushed, plus more for serving
• 1/2 bunch collard greens, ribs and stems removed, leaves coarsely torn

Details

Servings 4
Adapted from epicurious.com

Preparation

Step 1

Process 1/2 cup cashews, 2 tablespoons grated
Pecorino, and 3 tablespoons water in a food
processor, thinning with more water as
needed, until a smooth, creamy paste
forms; season with salt and black pepper.
Set cashew paste aside.

Whisk anchovy, oil, lime juice, 1 teaspoon pink
peppercorns, and 2 tablespoons grated Pecorino
in a large bowl; season with salt and black
pepper. Coarsely chop remaining 1/2 cup
cashews. Add nuts and collard greens to
large bowl and 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.

Also try it with:
Tuscan kale