Collard Green Salad with Cashews and Lime

Name: Collard Green Salad with Cashews and Lime
Yield: 4 servings
Ingredients: 1 1 cup unsalted, roasted cashews, divided; 1 4 tablespoons finely grated Pecorino, divided, plus shaved for serving; 1 Kosher salt, freshly ground black pepper; 1 1 anchovy fillet packed in oil, drained, finely chopped; 1 1/4 cup olive oil; 1 2 tablespoons fresh lime juice; 1 1 teaspoon pink peppercorns, crushed, plus more for serving; 1 1/2 bunch collard greens; 1 ribs and stems removed; 1 leaves coarsely torn

From the kitchen of Carly

Tender collard greens get massaged into submission with a pungent anchovy-lime dressing, then topped with a silky cashew cream and crunchy roasted nuts. Pink peppercorns and sharp Pecorino round out this sophisticated, deeply satisfying salad.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 cup unsalted, roasted cashews, divided
14 tablespoons finely grated Pecorino, divided, plus shaved for serving
1Kosher salt, freshly ground black pepper
11 anchovy fillet packed in oil, drained, finely chopped
11/4 cup olive oil
12 tablespoons fresh lime juice
11 teaspoon pink peppercorns, crushed, plus more for serving
11/2 bunch collard greens
1ribs and stems removed
1leaves coarsely torn

Instructions

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.
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.