https://www.copymethat.com/r/ocn5piD8B/stone-fruit-salad-with-collard-peanut-pe/
136274804
iYqEWfU
ocn5piD8B
2024-05-15 11:48:18
Stone Fruit Salad with Collard-Peanut Pesto
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Ingredients
- 1 ½ cups uncooked fonio or couscous (about 10 ounces)
- 1 cup plus 3 tablespoons olive oil, divided
- 2 ¾ cup water
- 1 tablespoon plus 2 teaspoons kosher salt, divided, plus more to taste
- 1 dried bay leaf
- 2 cups packed stemmed and roughly chopped collard greens (about 4 ounces)
- ¾ cup unsalted roasted peanuts
- ½ ounces Parmesan cheese, grated on a Microplane (about ½ cup)
- ¼ teaspoon grated lemon zest plus 1 ½ tablespoons fresh lemon juice
- 1 teaspoon soy sauce
- 1 garlic clove, smashed
- 2 teaspoon honey, divided
- ¼ teaspoon black pepper, plus more for garnish
- 2 pounds mixed nectarines and plums (about 5 medium), pitted and cut into ½-inch wedges
Steps
Directions at foodandwine.com
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