When dressing hardy raw greens, it’s good to be aggressive. Fortunately, we’ve got spicy ginger and seedy flavor bombs on hand.
Recipe information
Total Time
30 minutes
Yield
4 Servings
Ingredients
2
1½
1
3
3
1
2
1
1
1
Need to make a substitution?
Preparation
Step 1
Whisk vinegar, ginger, ½ tsp. Aleppo pepper, and 1 tsp. honey in a large bowl. Whisk in oils; season with salt.
Step 2
Combine remaining 2 tsp. honey, remaining ½ tsp. Aleppo pepper, and 1 Tbsp. water in a small bowl. Toast sunflower, pumpkin, and sesame seeds in a dry medium skillet over medium heat, tossing, until sesame seeds are lightly browned, about 3 minutes. Add honey mixture and cook, stirring, until seeds stick together in small clumps, about 3 minutes. Scrape seed mixture onto parchment paper; let cool. Break into small clusters.
Step 3
Toss greens and 2 tsp. dressing in a large bowl; season with salt. Squeeze and rub collards with your hands to tenderize until glossy and darkened in color, about 30 seconds. Drizzle salad with more dressing and serve topped with seeds.