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Ribbons of Chard
Posted by Peggy on June 30, 2015
Recipe: Riff on a Caesar Salad with Ribbons of Chard
Garlic clove half, plus 1 teaspoon minced garlic
2-3 anchovy fillets
1 heaping teaspoon Dijon mustard
Dash Worcestershire Sauce
1 teaspoon lemon juice
1 tablespoon red wine vinegar
1/3 cup extra virgin olive oil
Freshly ground black pepper
10 (loosely packed) cups washed, cut or torn baby lettuce leaves, locally grown, if possible
4 (loosely packed) cups washed, 1/3-inch chard ribbons
2 cooked beets, cut into cubes
1 pitted avocado, cut into cubes
1/2 cup toasted pumpkin seeds
Grated Gruyere, as desired (1 cup was perfect for my salad)
Rub cut side garlic clove around interior of wooden salad bowl.
With a fork, mash together garlic, anchovy, and mustard. Whisk in Worcestershire sauce, lemon juice and red wine vinegar. Slowly whisk in olive oil and continue whisking until emulsified. Taste and add additional freshly ground pepper, to taste.
Toss lettuces, chard ribbons, beets, avocado and pumpkin seeds into dressing. Liberally season with Gruyere and serve.
Preparation time: 20 minutes
Number of servings (yield):
4 large salads
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