Collard green and Brussels sprout salad
Collard and Brussels-Sprout Salad
This crisp update draws inspiration from old-fashioned collards simmered with ham.
Recipes adapted fromCallie's Biscuits & Southern Traditionsby Carrie Morey. Copyright 2013 by Carrie Morey. Reprinted by permission of Atria Books, a Division of Simon & Schuster
- In a skillet over medium heat, cook bacon until brown and crispy. Transfer to a paper-towel-lined plate to drain.
- In a large bowl, combine collard greens, Brussels sprouts, Parmesan, and reserved bacon. Toss with mustard vinaigrette. Season with salt and pepper before serving.
- To make the vinaigrette:Whisk together sherry vinegar, olive oil, fresh lemon juice, Dijon mustard, honey, kosher salt, and freshly ground pepper to taste.
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