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Epicurious

Collard Greens Salad With Pickled Fennel and Coconut

Image may contain Plant Food Meal Dish Lunch Salad and Vegetable
Photograph by Joshua Kissi, food styling by Roscoe Betsill, prop styling by Amy Wilson

Inspired by chef and author Marvin Woods, this mix of hardy greens, pickled fennel, and spicy coconut vinaigrette brings a lightness to decadent tables. Anyone with a busy kitchen during the holidays will appreciate a salad that gets better as it sits. The creamy coconut vinaigrette softens the collards while freeing up time for you to focus on other dishes.

This recipe was adapted from ‘The Rise: Black Cooks and the Soul of American Food.’ 

Recipe information

  • Yield

    8 Servings

Ingredients

Pickled Fennel

½ cup white wine vinegar
⅓ cup sugar
2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt
2 garlic cloves, smashed
1 bay leaf (optional)
1 medium fennel bulb, stalks and tough outer layer removed, thinly sliced lengthwise
1 jalapeño, halved lengthwise

Coconut topping

2 Tbsp. extra-virgin olive oil
2 jalapeños, finely chopped
2 garlic cloves, thinly sliced
1 cup unsweetened coconut flakes
Kosher salt

Dressing and assembly

1 large egg yolk*
½ cup unsweetened coconut milk
3 Tbsp. fresh lemon juice
2 Tbsp. extra-virgin olive oil
2 tsp. Dijon mustard
1 tsp. toasted sesame oil
1 tsp. Worcestershire sauce
Kosher salt
2 bunches collard greens, stems removed, leaves very thinly sliced (about 5 cups packed)
½ small head Napa cabbage, tough stems removed, very thinly sliced (about 2 cups)
1 small head radicchio, halved through core, very thinly sliced (about 2 cups)
¾ cup crumbled farmer’s cheese

Ingredient Info

* Raw egg is not recommended for the elderly, pregnant women, people with weakened immune systems…or people who don’t like raw egg.

Preparation

  1. Pickled fennel

    Step 1

    Bring vinegar, sugar, salt, garlic, bay leaf (if using), and 1 cup water to a simmer over medium-high heat. Let cool 5 minutes. Add fennel and jalapeño and let cool completely. Cover and chill at least 2 hours before using.

    Do ahead: Fennel can be pickled 1 week ahead. Keep chilled.

  2. Coconut topping

    Step 2

    Heat oil in a medium skillet over medium. Cook jalapeños, garlic, and coconut flakes, stirring often, until garlic and coconut turn golden, about 5 minutes. Season with salt and transfer to a small bowl.

  3. Dressing and assembly

    Step 3

    Blend egg yolk, coconut milk, lemon juice, olive oil, mustard, sesame oil, and Worcestershire sauce in a blender until smooth and creamy; season dressing with salt.

    Step 4

    Place collard greens, cabbage, and radicchio in a large bowl. Drizzle dressing over, season with salt, and toss to coat. Add cheese and pickled fennel and gently toss again; scatter coconut topping over.

TagsSaladCollard GreensLeafy GreensVegetableFennelRoot VegetableCoconutFruitSideGluten FreeVegetarianKetoHealthyishKwanzaaJuneteenthDinnerBon Appétit

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