Farro And Swiss Chard With Grapefruit Vinaigrette Recipes
FARRO AND SWISS CHARD SALAD WITH GRAPEFRUIT VINAIGRETTE
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
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
GRAPEFRUIT VINAIGRETTE WITH GREENS OR BROCCOLI
I came across a grapefruit vinaigrette, served with stuffed beet greens, in Anya von Bremzen's "The New Spanish Table" and have adapted it. I loved the idea of this vinaigrette as an accompaniment to greens, such as chard or beet greens, but my favorite is broccoli.
Provided by Martha Rose Shulman
Categories dinner, lunch, quick, condiments, salads and dressings, side dish
Time 15m
Yield Serves 4
Number Of Ingredients 7
Steps:
- Squeeze 1/2 of the grapefruit. Measure out 1/3 cup of juice and place it in a small saucepan. Add the honey or agave and bring to a boil over medium-high heat. Reduce to 1/4 cup and remove from the heat. Whisk in salt, vinegar, and the oils.
- Cut away the peel and pith from the remaining grapefruit half. Cut the sections away from the membranes that divide them and chop fine. Stir into the vinaigrette.
- Steam the broccoli for 4 minutes and transfer to a platter or to plates. Spoon the vinaigrette over the florets and serve.
Nutrition Facts : @context http, Calories 174, UnsaturatedFat 9 grams, Carbohydrate 18 grams, Fat 11 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 123 milligrams, Sugar 8 grams
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