Red Chard and Tomato Salad (serves 2)

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

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.