You'll Need for the salad: 2 cups fresh collards (stems removed; about 8 fresh leaves of collard greens)*, 2 fresh white carrots (very thinly sliced)*, 1/4 cup slivered almonds, 1/4 cup crumbled feta cheese, ginger dressing (recipe follows), 1 medium avocado (pitted and sliced for garnish)
You'll Need for the dressing: 1/4 cup white wine vinegar, 1 tsp granulated sugar, 1/2 cup extra virgin olive oil, 1 Tbsp grainy mustard, 1 Tbsp ginger preserves, 1-2 garlic cloves, a couple pinches kosher salt
How to Prepare: After rinsing and drying the greens, cut out the thick, bitter inner stems of the collard greens. Layer the greens into a pile. Roll the pile of greens, as if into a tight burrito. Thinly slice the greens into a chiffonade. Transfer the greens chiffonade into a large bowl. Add the carrots, almonds and feta cheese and toss with tongs. Set aside.
For the Dressing: Whisk the vinegar and sugar in a preparation bowl. Slowly drizzle in the olive oil while whisking intermittently. Add the mustard and ginger preserves and whisk until all is well incorporated. On a separate cutting board, mince the garlic, sprinkle with salt and smash with the flat side of the knife (pushing the garlic against the cutting board with the flat side of the knife, back and forth until you get a paste; be careful to avoid getting cut with the blade). Add the garlic frisee to the dressing. Whisk well. Pour dressing over the salad. If you only want to use half of it great. Save the other half of the dressing for later. Toss the dressing and salad with tongs. Let it sit for 5-10 minutes. The acid from the vinegar dressing will break down some of the harshness of the collards. Toss once before eating. Fan out the avocado slices on top. Enjoy.
* Preferably, picked garden fresh if possible. Wash super well before using.
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