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
  1. Preheat oven to 375°.
For croutons:
  1. 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.
  2. Bake until golden brown, 10 to 12 minutes, stirring halfway through baking. Let cool on pan on a wire rack.
For dressing:
  1. 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:
  1. In a medium bowl, combine collards and salt. Using hands, work salt into collards. Let stand for 10 minutes. Rinse collards, and pat dry.
  2. 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.
Recipe by Louisiana Cookin' at https://louisianacookin.com/collard-green-caesar-salad/