Collard green and blood orange salad with candied pecans and creamy blood orange mustard dressing
A light and full-flavoured salad that gets lots of veggies into your diet. Try the creamy blood orange dressing to bring this dish to the next level.
SERVES
1
Ingredients
For the salad:
- 2 bunches fresh collard greens
- 4 blood oranges peeled, cut into ½ inch rounds
- 1 cup candied pecans
For the dressing:
- 3 blood oranges, juiced
- 2 tablespoons red wine vinegar
- 2 tablespoons maple syrup
- 1 clove garlic, crushed
- 2 teaspoons Dijon mustard
- Kosher salt and fresh ground pepper
- 3/4 cup grape seed oil
Directions
For the dressing:
- In a blender, combine the blood orange juice, red wine vinegar, maple syrup, garlic and Dijon mustard.
- Blend until smooth.
- With the running, add the grape seed oil in a steady stream until combined.
- Taste, and season with salt and pepper.
For the salad:
- Trim leaves from the tough stalks of collards.
- Stack leaves, and roll up, starting at the long end.
- Cut into thin slices.
- Toss collards with 1/4 cup of the dressing in a large bowl.
- Cover and chill for 30 minutes
- Toss together blood orange slices and pecans with collard mixture.
- Serve immediately.
