Collard, Carrot, and Raisin Salad

Yield

Yield: 4 Servings

Ingredients

  • 3 cups collard leaves, stems removed, leaves cut into 1-inch dice (1 bunch)
  • 1 cup shredded carrots
  • 2 Tbsp extra-virgin olive oil
  • 3 Tbsp shallot, sliced into ⅛-inch rounds
  • ¼ tsp chili flakes
  • ¼ cup raisins
  • ½ cup crushed pineapple
  • ¼ cup orange juice
  • 3 Tbsp cider vinegar
  • 1 tsp smooth Dijon mustard
  • 1 tsp honey
  • ¾ tsp salt
  • ⅓ cup salt-roasted peanuts

Instructions

  1. In a medium bowl, combine the collards and the carrots.  Set aside.
  2. In an 8 to 10 inch saucepan or skillet, heat the olive oil, shallots, and chili flakes over medium heat until they really start to sizzle.  Just before they begin to brown, add the raisins, pineapple, orange juice, vinegar, dijon mustard, honey, and salt.  Bring that thick mixture up to a boil and pour it over the collards.
  3. Toss together and refrigerate for at least 30 minutes and up to overnight.  Just before serving, stir in the peanuts.

Notes

This recipe was borrowed from Vivian Howard’s book, Deep Run Roots.  Vivian is the co-creator and star of the award-winning PBS series A Chef’s Life, which tells stories about the people, food, and culture of the Carolina Coastal plain where she grew up.

Photo from the book.

 

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Collard, Carrot, and Raisin Salad
Collard, Carrot, and Raisin Salad
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