Swiss Chard Salad with Blackberry Clove Vinaigrette

Swiss Chard Salad with Blackberry Clove Vinaigrette

Prep Time
20 Minutes
Cook Time
25 Minutes
Farro is an ancient wheat-based grain originally from Italy. Its firm chewy texture makes it ideal for salads. Paired with Swiss chard and drizzled with a berry vinaigrette, it’s a colourful and healthful dish. This is a flavour forecast 2013 recipe
  • 200 gram blackberries

  • 50 millilitre (2 fluid ounce) balsamic vinegar

  • 2 tablespoons honey

  • 2 tablespoons lemon juice

  • 1 tablespoons red onion, finely chopped

  • ¾ teaspoon Ground Cloves

  • ¼ teaspoon Sea Salt

  • 50 millilitre olive oil

  • 600 millilitre (1 pint) chicken stock

  • 250 gram (9 ounce) farro

  • 1 bunch red or rainbow Swiss chard, stems removed and leaves thinly sliced

  • 4 radishes, cut into wedges

  • 25 gram (1 ounce) red onion, thinly sliced

  • 75 gram (3 ounce) ricotta salata, thinly sliced

Key Products
Ground Cloves

Product Information

£ 2.83/unit,35g
Cooking tip
  1. Look for farro in the rice and pasta or organic sections of the supermarket. It is rich in fibre and protein.
  2. Ricotta Salata is a firm Italian cheese, as an alternative use feta


  • 1 For the Blackberry Clove Vinaigrette, place half of the blackberries, balsamic vinegar, honey, lemon juice, red onion, ¼ tsp of the Ground Cloves and Salt in blender. Cover and blend on a medium speed until blackberries are coarsely chopped. With blender running, add oil in a steady stream until well blended, set aside.
  • 2 Bring stock, farro and remaining Cloves to boil in a medium saucepan. Reduce heat to low, cover and simmer for 20 minutes or until farro is tender. Remove from heat and let stand for 5 minutes. Drain any remaining liquid and transfer to large bowl to cool.
  • 3 To assemble salad, place equal amounts of chard greens on each plate. Top with farro, remaining blackberries, radishes, sliced red onion and ricotta salata. Drizzle with the Blackberry Clove Vinaigrette.