Collard Green Salad

The Back Story

Salad Ingredients

·      ½ bunch collard greens

·      ½ cup halved cherry tomatoes

·      ½ head iceberg lettuce

·      ¼ head butter lettuce

·      2 tablespoons olive oil

·      Salt and pepper to taste

Method

-      Coat collard green leaves with olive oil, and season with salt and pepper

-      Char leaves on a grill

-      Roughly chop leaves

-      Chop iceberg and butter lettuce

-      Toss lettuces, collard greens and cherry tomatoes together

-      Serve with Blackstrap molasses vinaigrette

Blackstrap Molasses Vinaigrette Ingredients

·      ½ cup cooked acorn squash

·      ½ cup cooked sweet potatoes

·      2 tablespoons apple cider vinegar

·      2 tablespoons olive oil

·      1 tablespoon molasses

·      1 teaspoon thyme

·      1 teaspoon honey

·      1 teaspoon minced garlic

-      Method

-      In a bowl, whisk olive oil, garlic, apple cider vinegar, thyme, honey and molasses, together

-      Add acorn squash and sweet potato, and stir

-      Serve with charred collard green salad

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

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