Ingredients
Prepare the Salad
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Capers in brine finely chopped 140 g
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Parmesan cheese, grated 200 g
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Salt, kosher, to taste
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Collard greens, ribs removed, leaves torn 5 bunches
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Walnuts, coarsely chopped 625 g
Preparation
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Prepare the Salad
- Whisk Hellmann's® Lemon Za'atar vinaigrette with capers and Parmesan. Season with salt.
- Add nuts and greens to bowl and gently toss to coat.
- Use your hands to massage the leaves to bruise and slightly wilt.