Sunday, July 29, 2012
A Really Delicious (and Pretty) Swiss Chard Salad
There was so much love in that food. I never wanted to cook again. Thankfully. two months later, I'm regaining my passion for the kitchen. It helps to have a weekly box of lovely vegetables delivered to me from my friend Sarah's new farm. Like many gardens in the Valley, hers produces lots of beautiful Swiss Chard.
I love Rainbow chard braised with lots of garlic and caramelized onions, but I'm always a little disappointed that the brilliance of its orange, pale green and red stems fades with cooking. Chard is slightly challenging as a raw salad green when it's mature, which is why the dressing I make for this is extra scrumptious. It's a big gorgeous salad with lots of extra yummy things that make it just right for your next summer barbecue, or to bring to a new mother. ❤
Pretty Delicious Swiss Chard Salad
1 bunch rainbow Swiss Chard, washed and cut into ribbons
1/2 cup crumbled Feta
1/4 cup chopped Almonds
1/2 cup slivered Red Onion
A big handful of Raspberries
1/4 cup dried Cranberries
Spread the chard on a large platter and arrange the feta, almonds, red onion, raspberries and cranberries on top. Drizzle with lots of the dressing just before serving and toss gently.
1/4 cup Maple Syrup
1/4 cup Olive Oil
1/4 cup Balsamic Vinegar
1 teaspoon Salt
2 teaspoons Grainy Mustard
1 clove Garlic, minced
1/4 teaspoon freshly ground Black Pepper
Shake all the ingredients together in a jar with a tight fitting lid.