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Raw Collard Salad
From Dothan, Alabama
<p>I am new to eating collards and saw a recipe for a raw salad that sounded interesting. I made it using Satsuma Vinegar available from the Market and adding our Satsuma segments and juice.</p>Source: eatingbirdfood.com - but I added the Satsuma twist! (Entered by Joan Kimm)
Serves: 6-8 servings
8-10 collard leaves
2 tsp olive oil
1/2 tsp kosher salt
1/4 cup Satsum wine vinegar (or other)
4 cloves garlic, finely chopped
2 Tbsp sun-dried tomatoes, chopped
5 Satsuma oranges
1 small onion, thinly sliced
1 tsp red pepper flakes
Step by Step Instructions
- Wash collards, remove the stem, stack and roll leaves and slice thinly (like slaw). Massage with oil and salt.
- Add chopped garlic and red pepper flakes to vinegar. Slice both ends off the Satsumas and squeeze the juice from the ends into the vinegar. Segment the Satsuma oranges (carefully slice the peel away from the flesh, then slice each segment towards the center) into the collards, squeezing any remaining juice into the bowl. Try not to let any seeds in.
- Add the sun-dried tomatoes and onions to the collards, pour vinegar over and toss all ingredients. It's best if it can sit a few hours. It has kept nicely in the refrigerator for several days.
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