Description
Crisp romaine and tender collard greens tossed in a creamy Calabrian chile Caesar dressing with sharp Pecorino Romano and buttery rosemary cornbread croutons. A little heat, plenty of crunch, and a Southern twist on a classic.
Ingredients
Units
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For the salad
- 2 romaine hearts, washed and chopped
- 1 bunch (about 4 large collard green leaves) washed well, stems removed, and sliced into thin ribbons (about 2 packed cups)
- 1/2 cup freshly grated Pecorino Romano cheese, plus more for serving
- 2 cups rosemary cornbread croutons
- Freshly cracked black pepper
For the Calabrian chile Caesar dressing
- 1/2 cup mayonnaise
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon anchovy paste
- 2 garlic cloves, finely grated
- 1–2 teaspoons chopped Calabrian chiles in oil, to taste
- 1/4 cup finely grated Pecorino cheese
- 1–2 tablespoons water, to thin
- Freshly cracked black pepper
- Kosher salt, to taste
Instructions
- Prep the collards. Remove the tough center stems and stack the leaves. Roll tightly and slice into very thin ribbons. Place in a large bowl with a small squeeze of lemon juice and gently massage for about 30 seconds to soften.
- Make the dressing. In a medium bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, Worcestershire, anchovies, garlic, Calabrian chiles, and Pecorino until smooth. Add water, a tablespoon at a time, until the dressing reaches your desired consistency. Season with black pepper and salt as needed.
- Build the salad. Add the chopped romaine to the collards. Sprinkle with Pecorino and drizzle with about half the dressing. Toss until the greens are lightly coated, adding more dressing as needed.
- Finish and serve. Add the rosemary cornbread croutons just before serving. Finish with extra Pecorino, freshly cracked black pepper, and a little more dressing if desired.