Red Chard and Tomato Salad (serves 2)

red chard

red chard

Our red chard has done extremely well this summer in our hot and rainy section of Pennsylvania. Every time I break off enough stems to cook, the plants very obliging (and very rapidly) send up a replacement. Here is a highly nutritious, easily prepared side dish or salad that is bursting with fresh garden flavors. It can also become a main dish with the addition of beans or quinoa. Omit the cheese for a vegan variation. ~ Glyn

Red Chard and Tomato Salad (serves 2)

4 c shredded chard leaves (stems removed)
1 c quartered grape tomatoes or 1 c chopped salad tomatoes
2 tbs thinly sliced green onion tops
2 tbs chopped walnuts
1 tbs grated parmesan or other hard cheese (optional)

Blanch the chard for 2-3 minutes in lightly salted boiling water. Drain and let cool. Combine with the tomatoes, green onions, walnuts and cheese (if using). Dress with a homemade vinaigrette.

Vinaigrette
2 tbs olive oil
1 tbs white balsamic vinegar or lemon juice
1 small clove garlic, very thinly sliced
½ tsp Dijon mustard
1 tsp fresh tarragon chopped
Salt and pepper to taste

Cover and let sit at room temperature for up to one hour before serving.

DSCN0998

This entry was posted by Glyn Ruppe-Melnyk.

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