Fresh Swiss Chard and Peaches Salad

Fresh Swiss Chard and Peaches Salad

I think swiss chard, the beautiful nutrient-dense leafy green, is totally underappreciated. It’s in the same family as beets and spinach, low in calories, packed with antioxidant and vitamins!

In terms of taste, it’s slightly bitter (especially when cooked,) but in an interesting way. So today, I’m pairing it up with pea puree and peaches for sweetness and some feta, for a nice cohesive balanced dish. I’m dressing it with my favourite bright vinaigrette with shallots, mustard and white vinegar for a perfect bright and fresh summery dish. Top with protein of choice, maybe toss in some grains – and you got yourself an easy complete dinner!

Yields4 Servings

 bunch of swiss chard
 2 peaches, cut into 6-8 slices
 4 cups peas (fresh or frozen)
 ½ cup feta, crumbled
 16 basil or mint leaves, or combination, plus more, if desired
 kosher salt and freshly ground black pepper
 olive oil, for drizzling
For the dressing:
 2 tsp white wine vinegar
 1 tsp water
 3 tbsp olive oil
 1 tbsp shallot, minced
 1 tsp Dijon mustard

1

Start by making the pea puree. Bring a pot of salted water to the boil and cook the peas for 3 or so minutes until just tender.
Drain the peas and place them under cold water or scatter on a large baking sheet, in order to stop the cooking process and cool the peas. Reserve 1/3 cup of peas for adding to the salad. Process the rest of the peas in a blender, adding just enough cold water to form a spreadable puree. Set the prepared puree aside.

2

Rinse and dry the Swiss chard. Separate the leaves from the stalks. Slice the stalks lengthwise (or julienne them). Chop the leaves roughly.

3

Make the dressing. Combine all ingredients except olive oil in a bowl and whisk. Keep whisking while you slowly drizzle in the olive oil. Gently pour this dressing over your swiss chard leaves and toss gently with your clean hands.

4

Start plating by dividing the pea puree between 4 plates. Add your dressed swiss chard to the plate. Top with julienned Swiss chard stalks, reserved peas, mint and/or basil leaves, peaches and crumbled feta. Grind some fresh black pepper over the salad and drizzle with some olive oil, if desired.

Ingredients

 bunch of swiss chard
 2 peaches, cut into 6-8 slices
 4 cups peas (fresh or frozen)
 ½ cup feta, crumbled
 16 basil or mint leaves, or combination, plus more, if desired
 kosher salt and freshly ground black pepper
 olive oil, for drizzling
For the dressing:
 2 tsp white wine vinegar
 1 tsp water
 3 tbsp olive oil
 1 tbsp shallot, minced
 1 tsp Dijon mustard

Directions

1

Start by making the pea puree. Bring a pot of salted water to the boil and cook the peas for 3 or so minutes until just tender.
Drain the peas and place them under cold water or scatter on a large baking sheet, in order to stop the cooking process and cool the peas. Reserve 1/3 cup of peas for adding to the salad. Process the rest of the peas in a blender, adding just enough cold water to form a spreadable puree. Set the prepared puree aside.

2

Rinse and dry the Swiss chard. Separate the leaves from the stalks. Slice the stalks lengthwise (or julienne them). Chop the leaves roughly.

3

Make the dressing. Combine all ingredients except olive oil in a bowl and whisk. Keep whisking while you slowly drizzle in the olive oil. Gently pour this dressing over your swiss chard leaves and toss gently with your clean hands.

4

Start plating by dividing the pea puree between 4 plates. Add your dressed swiss chard to the plate. Top with julienned Swiss chard stalks, reserved peas, mint and/or basil leaves, peaches and crumbled feta. Grind some fresh black pepper over the salad and drizzle with some olive oil, if desired.

Swiss Chard Salad

Happens to be Gluten-Free and Vegetarian.

Make it Dairy-Free and/or Vegan: omit feta.

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