Serving collard greens with black-eyed peas in considered to be a lucky dish in the new year. The greens symbolize wealth, the black-eyed peas health. Enjoy this salad as 2010 winds down- it’s delicious spicy flavors will ring you into the new year.
|1 c||oil (grapeseed, olive or sunflower recommended. separate 2 T. out)|
|2 t||smoked paprika|
|sea salt (to taste)|
|6 T||apple cider vinegar|
|2 clv||garlic (smashed and minced into a paste)|
|freshly ground black pepper (to taste)|
|1||carrot (medium, peeled)|
|8 oz||collard greens (stemmed and thinly sliced crosswise)|
|15 oz||black-eyed peas (can, drained)|
|1||fresnco or holland chile (stemmed, seeded and julienned (optional))|
|4||eggs (hard boiled and halved)|
|1⁄2 c||cilantro leaves (loosely packed)|
1. Preheat your oven to 325 degrees.
2. Combine the peanuts, separated 2 T. of oil, the paprika and the salt in a bowl. Spread onto a baking sheet. Bake in the oven until golden brown, about 15-20 minutes depending on your oven.
3. Cool on a cooling rack completely. Once cool, crush the peanuts, or grind them in a clean coffee grinder (this, by the way, is a great way to utilize dried spices- grinding them freshly ensure top flavors for you!) Be sure to keep the texture somewhat coarse.
4. Separate the crushed peanuts into two bowls. Put one of those bowls aside. To the remaining bowl, add the rest of the oil, the apple cider vinegar, the garlic and the shallots. Whisk these things together until they are well combined. Season to your liking with salt and pepper. You have now made your peanut vinaigrette. Set it aside.
5. Shave a carrot lengthwise into thin ribbons. Place these carrot ribbons into a large bowl with the peas, the greens and the peppers. Coat with vinaigrette. Toss all of these goodies together and season it with as much salt or pepper as you like.
6. Plate the salads and drizzle with a bit more dressing. Garnish with the chopped eggs, the peanuts you set aside, and the cilantro leaves.