Peanut Collard Salad
Ingredients
1 cup raw Peanuts
1 cup Olive Oil
2 tsp smoked Paprika
to taste Kosher Salt
6 tbsp. Apple Cider Vinegar
2 cloves, smashed/minced into paste Garlic
fresh ground/to taste Black Pepper
8 oz. stemmed and thinly sliced crosswise Collard Green
1 15 oz. drained and rinsed Black Eyed Peas
1 cup plain Crouton
4 hard boiled/choppped Eggs
Instructions
Heat oven to 325˚. Toss together peanuts, olive oil, 2 tbsp paprika, and salt on a baking sheet and bake, tossing occasionally, until golden brown for about 15 minutes. Transfer peanuts to a rack and let cool.
Coarsely crush peanuts and divide between two bowls; set one bowl aside. To one bowl of peanuts, add remaining oil, vinegar, garlic, and shallots and whisk to combine; season with salt and pepper and set vinaigrette aside.
Using a vegetable peeler, shave carrot lengthwise into thin ribbons. Transfer to a large bowl along with collard greens, black-eyed peas, vinaigrette. Toss to coat and season with salt and pepper. Let sit for 1 hour. Add eggs and crouton. Toss again. Serve immediately.