Collard Green Salad with Cashews and Lime
Ingredients
- 1 cup unsalted, roasted cashews, divided
- 4 tablespoons finely grated Pecorino, divided, plus shaved for serving
- Kosher salt, freshly ground black pepper
- 1 anchovy fillet packed in oil, drained, finely chopped
- 1/4 cup olive oil
- 2 tablespoons fresh lime juice
- 1 teaspoon pink peppercorns, crushed, plus more for serving
- 1/2 bunch collard greens, ribs and stems removed, leaves coarsely torn
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