Make Ahead Collard Caesar Salad Food

MAKE-AHEAD COLLARD CAESAR SALAD

Make-Ahead Collard Caesar Salad image

Caesar salad is a classic for good reason: Crisp lettuce, creamy dressing and crunchy croutons make it a symphony of textures, and anchovy, garlic and Parmesan pack it with umami. To prep this favorite ahead of time, we sub fresh collard greens for the typical romaine lettuce. Collards really deliver on texture and flavor, especially when topped with a quick Caesar-style dressing and the easiest homemade croutons.

Provided by Food Network Kitchen

Categories side-dish

Time 2h15m

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 tablespoons mayonnaise
1 tablespoon Dijon mustard
1/2 teaspoon anchovy paste
Juice of 1 lemon
1 garlic clove, grated
2 dashes Worcestershire sauce
2 tablespoons extra-virgin olive oil
One 1- to 1 1/4-pound bunch collard greens, rinsed, stems removed, leaves finely sliced (about 6 cups)
1 tablespoon extra-virgin olive oil
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
2 ounces Clubhouse crackers (1 small sleeve, about 18)
1/2 cup freshly grated Parmesan
Freshly cracked black pepper

Steps:

For the collards: Whisk the mayonnaise, mustard, anchovy paste, lemon juice, garlic and Worcestershire sauce together in a large mixing bowl. While continuously whisking, slowly drizzle in the olive oil until homogenous.
Add the collard greens to the dressing and massage to coat. Chill for at least 2 hours before serving.
For the croutons: Preheat an air fryer to 350 degrees F.
Combine the olive oil, garlic powder and black pepper in a medium bowl. Gently toss the crackers in the olive oil until coated. Place the crackers in the air fryer and cook until golden brown, about 4 minutes. Set aside to cool slightly.
When ready to serve, mound the greens on a serving platter. Cover the greens with the Parmesan. Sprinkle with freshly cracked black pepper. Crush the cracker croutons over the salad and serve.

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