Collard Green and Radish Slaw with Crispy Shallots

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Crispy shallots are an addictive garnish on this slaw.

Ingredients

2 small shallots, sliced into rings
6 tablespoons vegetable oil
1 bunch collard greens (about 10 oz.), center ribs and stems removed, thinly sliced crosswise
6 small radishes, trimmed, sliced
2 tablespoons white wine vinegar
Freshly ground black pepper

Recipe Preparation

Cook shallots and oil in a small saucepan over medium-high heat, stirring occasionally, until shallots are golden, 8–10 minutes. Using a slotted spoon, transfer shallots to a paper towel–lined plate; season with salt. Transfer oil to a small bowl and let cool.
Combine collard greens, radishes, and vinegar in a large bowl; season with salt and pepper. Drizzle with shallot oil and toss to coat. Top with crispy shallots.
DO AHEAD: Crispy shallots can be made 2 hours ahead. Store shallots and oil separately at room temperature.

,Photos by Hirsheimer Hamilton

Nutritional Content

Calories (kcal) 220 Fat (g) 21 Saturated Fat (g) 3 Cholesterol (mg) 0 Carbohydrates (g) 8 Dietary Fiber (g) 3 Total Sugars (g) 1 Protein (g) 2 Sodium (mg) 140Reviews SectionThis Salad turned out great. I used swiss chard instead of collard greens. The Radishes give the salad a great crispy texture while the shallots add a touch of luxury to the salad. will make again!