Name: Kale & Collard Salad with Lemon Dressing
Total time: 1 h 20 min
Ingredients: 1 tsp. lemon zest, plus 3 tbsp. juice; 1 small shallot, finely chopped; 2 tsp. Dijon mustard; 1 ½ tsp. honey; 1 clove garlic, grated; ¼ cup plus 1 tsp. EVOO; 1 bunch each collard greens and red Russian kale (10 to 12 oz. each), center stalks removed and leaves torn, sliced, or chopped; 1 cup pecans, toasted

In a large bowl, whisk the lemon zest and juice, shallot, mustard, honey, and garlic; season with salt and pepper. Gradually whisk in 1/4 cup EVOO. Add the greens; season. Using your hands, massage the dressing into the greens until well coated, 1 or 2 minutes. Cover; refrigerate for at least 1 hour for the dressing to absorb. Toss the pecans with the remaining 1 tsp. EVOO; season. Mix the salad and top with the nuts.

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