Servings: 4
Ease of Preparation: Medium
This recipe is part of the One BIG Recipe: Springtime Dinner [1]
Ingredients:
Pickled Swiss Chard:
- 1 cup (240 ml) apple cider vinegar
- 1 ½ cups (350 ml) water
- ¼ cup (60 ml) salt
- ¼ cup (60 ml) sugar
- 1 cinnamon stick
- 1 cup (240 ml) chopped Swiss chard stems
Green Apple Vinaigrette:
- 1 Granny Smith apple, chopped (core and peel included)
- ½ cup (120 ml) apple juice
- ½ cup (120 ml) apple cider vinegar
- 1 shallot, chopped
- 1 teaspoon (5 ml) honey
- 1 teaspoon (5 ml) soy sauce
- 1 tablespoon (15 ml) Dijon mustard
- 1 cup (240 ml) olive oil
- Salt and pepper
Chard and Pea Salad:
- 3 cups (710 ml) chopped Swiss chard leaves, washed and spun
- 1 cup (240 ml) pea shoots
- 1 cup (240 ml) frozen peas, thawed
- 1 cup (240 ml) thinly sliced Honeycrisp or Fuji apple
- ½ cup (120 ml) dried blueberries
- ½ cup (120 ml) toasted walnuts
- 1x 8-ounce (240 ml) can Mandarin oranges
- Pickled Swiss Chard
- Green Apple Vinaigrette
Method:
For the Pickled Swiss Chard:
- In a small saucepan over medium-high heat, combine the vinegar, water, salt, sugar, and cinnamon. Whisk just until the salt and sugar have dissolved.
- Allow the mixture to come to a simmer. Place the Swiss chard stems in a glass jar or heatproof container.
- Once the mixture is simmering, pour it over the stems and allow to cool to room temperature.
- Refrigerate until needed.
For the Green Apple Vinaigrette:
- In a blender, combine the Granny Smith apple, apple juice, vinegar, shallot, honey, soy, and Dijon.
- Blend the contents until smooth then, with the machine running, slowly stream in the olive oil to emulsify.
- Season with salt and pepper, and reserve until needed, shaking to re-emulsify before using.
Chard and Pea Salad:
- In a large bowl, combine the Swiss chard leaves, pea shoots, peas, apple, blueberries, walnuts, and Mandarin oranges.
- Using a slotted spoon, strain the Pickled Swiss Chard out of the liquid and add to the bowl. Toss well to combine.
- Drizzle the Green Apple Vinaigrette over the salad, toss well, and serve immediately.