Collard Green Salad With Cashews And Lime

1. 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.

2. 2

   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.

3. 3

   Spread some reserved cashew paste onto each plate and top with salad and shaved Pecorino; sprinkle with more crushed pink peppercorns.

* Per serving · 4 servings · Values may vary.

No additional tips available.