Register
Swiss Chard Salad with Blackberry Clove Vinaigrette
Ingredients
-
-
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
- Look for farro in the rice and pasta or organic sections of the supermarket. It is rich in fiber and protein. Ricotta Salata is a firm Italian cheese, as an alternative use feta
Instructions
- 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.
More To Savour
