Tag Archives: Salad

Looking for a fresh new way to get your greens? Try this Collard Greens Salad

This fresh approach to Collard Greens is the perfect addition to your Holiday menus.

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Collard Greens Salad with Champagne Vinaigrette

Brighten up your winter and your greens with a splash of Champagne vinegar and a drizzle of decadent pecan oil.

Serves: 4

Ingredients:

1 bunch collard greens, washed, about 8 cups

1/2 cup pecan oil

1 teaspoon sea salt

1/4 cup apple Champagne vinegar

1 small onion, sliced

3 cloves raw garlic, minced

1 teaspoon red pepper flakes

½ teaspoon black pepper

Garnish

1 red bell pepper, cut into thin strips

1 small onion, cut in half and thinly sliced

 

Directions:

De-stem the collard green leaves, roll into a tight cylinder, and slice the rolled collard greens into long strips.

Place strips in a large bowl. Pour pecan oil on collard strips and sprinkle on salt. Massage the oil and salt into the strips with your hands until all pieces are well coated, about 5-7 minutes.

Whisk together apple cider vinegar, onions, garlic, red pepper flakes and ground pepper.

Pour apple cider vinegar dressing over the collard green strips. Let marinate in the refrigerator for at least 3-4 hours, but overnight is best.

Add the garnish right before service and serve chilled or at room temperature.

 

From Dinner Déjà vu: Southern Tonight, French Tomorrowby Jennifer Hill Booker, © 2016 Jennifer Hill Booker, used by permission of the publisher, Pelican Publishing Company, Inc.

Collard Green Salad w/ Apple Cider Vinaigrette. Yum!

~Enjoy this Georgia Grown ‘ Pick Keep Cook’ crop in a Fresh New Way~

collard_green_salad

Collard Greens Salad with Apple Cider Vinaigrette

recipe by: Chef Jennifer Booker
Serves: 4

Ingredients:
1 bunch collard greens, washed
1/2 cup Pecan oil
1 tsp. sea salt
1/4 cup apple cider vinegar
1 small onion, sliced
3 cloves raw garlic, minced
1 tsp. red pepper flakes
½ tsp. black pepper
Method:

De-stem and chop the collard greens into long strips. Place strips in a large bowl. Pour Pecan oil on collard strips and sprinkle on salt. Massage the oil and salt into the strips with your hands until all pieces are well coated. Whisk together apple cider vinegar, onions, garlic, red pepper flakes and ground pepper. Pour apple cider vinegar dressing over the collard green strips. Let marinate in the refrigerator for at least 3-4 hours, but overnight is best. Serve chilled or room temperature.

 

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Citrus Quinoa Salad

Andrew Scrivani for The New York Times

Citrus Quinoa Salad

Recipe by Chef Jennifer Hill Booker

 

Ingredients:

1 cup quinoa

1 1/2 cups cold water or vegetable stock

1/4 teaspoon sea salt and pinch cayenne pepper

 

 

Citrus Vinaigrette:

1/2 cup Extra Virgin Olive oil

1/3 cup fresh squeezed orange juice

1/4 cup fresh squeezed lemon juice

1/4 cup fresh squeezed lime juice

1 garlic clove, minced

1/2 teaspoon sea salt

1/4 teaspoon ground black pepper

 

Garnish

Lemon, Lime, and Orange Zest

Cilantro Leaves

 

  1. Soak the quinoa 5 minutes in enough cold water to cover.
  2. Rinse thoroughly 2 times, pour off the water and drain through a fine mesh strainer.
  3. Place in 2 quart sauce pan with the water and salt.
  4. Cover. Bring to a full boil, turn the heat to low, and cook for 15 minutes.
  5. Remove from heat and set aside to cool.
  6. While the quinoa is cooking, make the Citrus Vinaigrette.
  7. Garnish with citrus zest and cilantro.
  1. Blend ingredients together with a whisk or shake in a jar with a tightly fitted lid.
  2. Gently combine quinoa and dressing in a large bowl.

Enjoy!

 

Helpful Tips:

-Cook the quinoa ahead and keep in the refrigerator.

-Quinoa may also be cooked in a rice cooker, the same way you’d cook rice, or in a pressure cooker.