My first farm share of the season came yesterday!
I am so excited, especially since I ate zero vegetables this week (trying to clean out the freezer.) As I am trying to include more vegan meals into my diet, I wanted to stay away from my normal Swiss chard recipes as they all include a lot of cheese. I have never eaten it raw before, and I was intrigued when I saw a salad that had raw chard in it. It was so good! The lemon juice takes the bitterness out of the raw leaf. Whereas I would normally dress a salad right before I eat it, I threw it on when I packed my lunch in the morning and it worked like magic. I guess it works like a ceviche. Obviously this salad is very versatile. I put in radishes because I got those as well, and I threw on chick peas because I love them.
- 1 bunch Swiss chard
- 1/2 cup extra virgin olive oil, divided
- Sea salt to taste
- 1 lemon
- 3/4 cups grated Parmesan
- Chick peas
- Wash and dry the chard and remove the stems from the leaves. (Save stems for another use. I am pickling mine!) Stack a few of the leaves on top of each other, roll them like a cigar and cut the cigar into thin (1/8-inch) ribbons. Repeat until all the leaves are shredded. Put the leaves into a large salad bowl.
- Zest the lemon into the bowl of chard. Juice the lemon into a small mixing bowl. Add a few generous pinches of salt. Slowly whisk in 1/4 cup of the olive oil.
- Add the Parmesan and any other veggies and about 2/3 of the lemon dressing to the bowl. Toss until nicely coated. Taste and add more dressing if you like.