With spring close at hand, I decided it was time for a some color. No more of this snowy Siberia like nonsense. So hello Spring… you have been missed.
When it comes to salads, it’s all about the ingredients. The right ingredients will combine perfectly providing for a natural sensational taste. If ever I need to use a salad dressing, I will make my own in order to control the ingredients put in. Yet, I have found recently, that a good vegetable juice, reduction or puree will taste even better.
Give it a try.
Swiss Chard Salad
“A wonderfully simplistic mix of fresh flavors.”
Prep Time: 15 minutes Total Time: 30 minutes Makes: 4 servings
1 large leaf swiss chard
1/2 beet peeled and finely diced
1 large carrot finely diced
4 teaspoon pine nuts
8 teaspoons ricotta cheese
4 tablespoons sesame seeds
1/2 beet juiced
1/4 cup apple Juice
2 pureed Macon apples
Chop 1/2 of a beet into small chunks and juice using a blender, or food processor. Slowly add in the apple juice until it becomes a liquid. Strain through a wire mesh, pressing the juice through (the remaining beet pulp is still delicious!)
Core two apples, chop into small chunks, and puree in a food processor or blender. Slowly add in the apple juice until it becomes the consistency of apple sauce.
Macédoine (1/4 inch x 1/4 inch) the remaining beet and carrot.
Scoop the ricotta cheese into a teaspoon. Level it off and, giving it a good smack, drop into a bowl of sesame seeds. Roll it around until well coated.
Separate the swiss chard leaf from the protruding stem. Slice the leaf into long 1/2 inch wide slices. Slice the stem length wise into very thin slices.
Toss all of the ingredients together, or create a nice presentation plate.
*Prep items in advance for ease of serving during the week.