- 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
- Process 1/2 cup cashews, 2 tablespoons grated Pecorino, and 3 tablespoons water in a food processor, thinning with more water as needed, until a smooth, creamy paste forms; season with salt and black pepper. Set cashew paste aside.
- Whisk anchovy, oil, lime juice, 1 teaspoon pink peppercorns, and 2 tablespoons grated Pecorino in a large bowl; season with salt and black pepper. Coarsely chop remaining 1/2 cup cashews. Add nuts and collard greens to large bowl and toss to coat, gently massaging dressing into leaves with your fingers to bruise and slightly wilt.
- Spread some reserved cashew paste onto each plate and top with salad and shaved Pecorino; sprinkle with more crushed pink peppercorns.