MAKE-AHEAD COLLARD CAESAR SALAD

Make-Ahead Collard Caesar Salad image

Provided by Food Network Kitchen

Time 2h15m

Yield 4 servings

Number Of Ingredients 14

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.