Collard Green Salad with Cashews and Lime

Ingredients for Collard Green Salad with Cashews and Lime

• 150g 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

• 60ml 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

Process 80g cashews, 2 tablespoons grated Pecorino, and 45ml 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.