Gingery, seedy raw collard greens salad
Adapted from Bon Appetit
A great way to get your greens! This dressing makes collard salad delightful.
- 2 tablespoons apple cider vinegar
- 1½ teaspoons finely grated peeled ginger
- 1/2 teaspoon Aleppo pepper or a pinch crushed red pepper flakes
- 1 teaspoon honey
- 3 tablespoons olive oil
- 1 teaspoon toasted sesame oil
- Kosher salt
- 3/4 to 1 pound collard greens, center stems removed, leaves thinly sliced
- Optional: Toasted sesame seeds
- For seed brittle, if making:
- 1/2 teaspoon Aleppo pepper or pinch crushed red pepper flakes
- 2 teaspoons honey
- 2 tablespoons raw sunflower seeds
- 1 tablespoon raw pumpkin seeds (pepitas)
- 1 tablespoon raw sesame seeds
- In a bowl, whisk (or shake in a jar, or for a more emulsified dressing, blend with an immersion blender) the vinegar, ginger, Aleppo pepper or crushed red pepper flakes, 1 teaspoon honey, and olive and sesame oils. Taste and season for salt, making it a bit saltier than you might otherwise like.
- If making seed brittle, combine the rest of the Aleppo pepper, honey, and 1 tablespoon water in a small bowl. Toast the seeds in a skillet heated over medium heat until they are aromatic and becoming golden (do not allow them to burn), 2-3 minutes. Add the honey mixture and cook, stirring, until the mixture starts to clump. This happens fairly quickly, in another 1-2 minutes. Using a rubber spatula, scrape the mixture onto a piece of parchment paper on a flat surface, allow to cool, and break it into small clusters.
- Put the collards in their serving bowl and pour the dressing over. Using your hands or tossing vigorously with tongs, coat the leaves with the dressing. Massage the leaves briefly until they become darker and glossier, just a couple minutes, or allow the collards to sit for up to 15 minutes to soften and absorb the dressing.
- Top with toasted sesame seeds or the seed brittle as desired before serving.