No one eats the salad on Thanksgiving day, but this one might convince a few. Found this recipe on bonappetitmag for a Collard Greens Salad With Fried Plantain and Sumac. I didn’t have any right plantain at the time, but this was still just as good without it.
¼ cup extra-virgin olive oil
3 Tbsp. sherry vinegar or red wine vinegar
2 Tbsp. fresh lime juice
2 Tbsp. sumac
1 Tbsp. Dijon mustard
1 Tbsp. mild-flavored molasses
1 bunch collard greens, ribs and stems removed, leaves thinly sliced
1 fennel bulb, fronds reserved, bulb thinly sliced
1 large shallot, thinly sliced
1 cup blueberries
Comes together quickly, add the dressing ingredients together and toss with collard and fennel and let sit for about 10 minutes before serving.
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