Warm Red Chard Salad with Citrus, Grains and Seeds

Serves: 4

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These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free

Red chard is a tender and beautiful leafy green perfect for this beautiful and nutritious salad. The juicy citrus and chewy grains give it a delightful texture. The warm vinaigrette, infused with fresh ginger and maple syrup, gently wilt the greens, bringing out their jade-like hues.

Ingredients

Preparation

Cook the emmer in boiling, salted water for about 40 minutes or until al dente. Drain and let cool.

Strip or cut the stems from the chard. Cut the leaves into bite-size pieces and slice the stems. Toss the sliced stems, cooked emmer, grapefruit or oranges and pumpkin seeds gently with the chard leaves. You can also fold in dried apricots, cranberries or cherries for a spark of tart flavor.

Combine the remaining ingredients in a small saucepan and heat until barely simmering. Do not boil. Toss enough of the warm vinaigrette into the salad to coat and make it glossy.

Recipe by Lynne Vea, PCC Chef

Lynne Vea

ABOUT OUR CHEF: Lynne Vea

Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

Learn more about our recipes. View guidelines »

More about: chard, citrus, emmer farro, pumpkin seeds, whole grains

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