Collard Green Salad with Cashews and Lime
Collard Green Salad with Cashews and Lime is a flavorful Continental Global Delicacies dish prepared with quality ingredients. 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.
-
Easy Prep ≤ 4 steps · Fast & beginner friendly
-
Moderate 5–8 steps · Everyday home cooking
-
Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionProcess 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.