Chard Salad
For more recipes like this, Join Maggie's Food Club
Step 1: Blanch chard stalks in water with two tablespoons of Verjuice and Salt to taste. Repeat this with the leaves of the chard and set aside to cool.
Step 2: To make vinaigrette, combine Extra Virgin Olive Oil, remaining Verjuice and Dijon mustard into a bowl and whisk together.
Step 3: Once chard stalks and leaves are cooled. Slice into two centimetre pieces.
Step 4: In a bowl place chard stalks and leaves and vinaigrette and mix together.
Step 5: Season with salt and pepper and top with Parmesan and fresh mint.
Ingredients
-
155ml Verjuice
-
2 tbspn dijon mustard
-
to taste sea salt
Add to your favourites
In this recipe
You Might Also Like
-
South Australian Angus Beef Short Rib with Kale Puree, Golden Shallots and Red Wine & Chervil Butter
Spring or Summer, Dinner, Serves 4
-
Roasted Winter Root Vegetables with Salsa Verde
Winter, Condiment, Side dish or Entrée , Serves 6
-
Lamb Moussaka
Spring, Lunch or Dinner, Serves 4-6
