Collard Green Salad with Peanut Vinaigrette

To prepare vinaigrette: Combine vinegar, lime juice, garlic, ginger, shallot, turbinado, fish sauce (or crawfish powder), 1/2 teaspoon salt and crushed red pepper in a blender. Blend until smooth. Add 1/4 cup peanuts and water. Blend until smooth. If necessary, add more water to make the mixture move. With the motor running, slowly drizzle in oil until emulsified.

To prepare salad: Place cucumber in a fine-mesh sieve set over a bowl and sprinkle with 1 1/2 teaspoons each salt and granulated sugar; toss to coat. Let stand for 15 minutes. Rinse and drain on a paper towel. Place tomatoes in a medium bowl and sprinkle with the remaining 1/4 teaspoon each salt and sugar. Place onion in a small bowl and cover with water. Drain and repeat 3 times. Drain on a paper towel.

Place greens in a large bowl. Add the vinaigrette and massage it into the greens until softened. Add the cucumber, tomatoes and onion and toss to coat. Serve topped with eggs, avocado and crushed peanuts.