A bold twist on a classic, this Collard Green Caesar Salad combines hearty greens, a zesty homemade dressing, and crispy Parmesan croutons for a flavorful and satisfying bite.
Collard Green Caesar Salad
Makes 6 Servings
Ingredients
Croutons:
- 1 large clove garlic, halved
- 4 (1-inch-thick) slices French bread
- 3 tablespoons freshly grated Parmesan cheese
- 3 tablespoons olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Dressing:
- ¼ cup freshly grated Parmesan cheese
- ½ cup mayonnaise*
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 2 teaspoons Dijon mustard
- 1 clove garlic, grated
- ½ teaspoon ground black pepper
- ½ teaspoon mashed anchovy
- ¼ cup olive oil
Salad:
- 4 cups thinly sliced stemmed fresh collard greens
- ¼ teaspoon kosher salt
- 5 cups torn romaine lettuce
- 4 cups thinly sliced stemmed fresh mustard greens
Instructions
- Preheat oven to 375°.
For croutons:
- Rub cut sides of garlic on bread slices. Cut bread into 1-inch cubes. On a rimmed baking sheet, toss together bread cubes, cheese, oil, salt, and pepper.
- Bake until golden brown, 10 to 12 minutes, stirring halfway through baking. Let cool on pan on a wire rack.
For dressing:
- In a medium bowl, whisk together cheese, mayonnaise, lemon zest and juice, mustard, garlic, pepper, and anchovy. Whisk in oil in a slow, steady stream until combined. Refrigerate for up to 1 week.
For salad:
- In a medium bowl, combine collards and salt. Using hands, work salt into collards. Let stand for 10 minutes. Rinse collards, and pat dry.
- In a serving dish, combine collards, romaine, and mustard greens. Drizzle with desired amount of dressing, and top with croutons.
Notes
*We used Blue Plate Mayonnaise.
