Central Market's Quick Cook Five Grains & Swiss Chard Salad with Grapefruit Vinaigrette
These delightfully refreshing salad is packed with whole grains and pairs beautifully with a bright grapefruit vinaigrette.
Ingredients
- 1 Tbsp Central Market Extra Virgin Olive Oil
- ½ cup diced chard stems
- 1 garlic clove minced
- 1 cup coarsely chopped and blanched or steamed chard leaves about ½ lb. uncooked
- Salt and freshly ground black pepper to taste
- 2 cups cooked Central Market Quick Cook Five Grains
- 1 oz chopped walnuts about 3 Tbsps
- 2 Tbsps chopped parsley
- ½ cup Grapefruit Vinaigrette
- 1 Pink Grapefruit
- 1 tsp mild honey
- Pinch of salt
- 1 Tbsp plus 1 tsp sherry or cider vinegar
- 2 Tbsp grapeseed or sunflower oil
- 1 Tbsp Central Market Extra Virgin Olive Oil
Instructions
For the vinaigrette
- Squeeze 1/3 cup grapefruit juice from half of the grapefruit and place the juice in a small saucepan. Add the honey and bring to a boil over medium-high heat. Reduce to ¼ cup and remove from the heat. Whisk in the salt, vinegar, and oils.
- Cut away the peel and pith of the remaining grapefruit half. Cut the sections away from the membranes and chop fine. Stir the chopped grapefruit sections into the vinaigrette.
For the salad
- Heat the olive oil over medium heat in a medium skillet and add the chard stems. Cook, stirring often, until the stems are crisp-tender, 3-4 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 cooked Five Grains, walnuts, and parsley to the bowl. When ready to serve, toss with the dressing.
Notes
Note: To steam chard leaves, separate from the ribs, wash thoroughly, and place in a steaming basket over 1-2 inches of boiling water. Cover and steam for 2-3 minutes, until wilted. Rinse briefly in cold water and squeeze out the excess water. Chop coarsely.
This recipe is provided courtesy of Central Market. Original recipe was adapted from Martha Rose Shulman from the New York Times.
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