Farro And Swiss Chard Salad With Grapefruit Vinaigrette Recipes

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FARRO AND SWISS CHARD SALAD WITH GRAPEFRUIT VINAIGRETTE



Farro and Swiss Chard Salad With Grapefruit Vinaigrette image

A farmer at my market recently was selling huge, sturdy bunches of Swiss chard, the kind I used to cook with in France, with wide ribs and heavy leaves. One bunch weighed almost 2 pounds; the leaves alone, off the stems, weighed in at about 13 ounces. I used the greens for more than one dish, including this substantial salad, to which I also added diced sautéed chard ribs.

Provided by Martha Rose Shulman

Categories     dinner, lunch, salads and dressings, appetizer, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 9

1 tablespoon extra virgin olive oil
1/2 cup diced chard stems
1 garlic clove, minced
1 cup coarsely chopped blanched or steamed chard leaves (about 1/2 pound uncooked) (see note)
Salt and freshly ground pepper to taste
2 cups cooked farro
1 ounce broken walnuts (about 3 tablespoons)
2 tablespoons chopped parsley
1/2 cup grapefruit vinaigrette

Steps:

  • Heat the olive oil over medium heat in a medium size skillet and add the chard stems. Cook, stirring often, until the stems are crisp-tender, 3 to 4 minutes. Add the garlic and continue to cook, stirring, for another 30 seconds to a minute, until the garlic is fragrant. Stir in the chopped blanched or steamed Swiss chard leaves, add salt and pepper to taste, and stir the mixture until the chard is coated with oil, 30 seconds to a minute. Remove from the heat and transfer to a large bowl.
  • Add the farro, walnuts and parsley to the bowl. When ready to serve, toss with the dressing. Arrange on a platter or in a serving bowl.

Nutrition Facts : @context http, Calories 333, UnsaturatedFat 18 grams, Carbohydrate 28 grams, Fat 23 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 357 milligrams, Sugar 1 gram

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