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Composed Salad of Swiss Chard Stalks, Roast Beef

Source of Recipe

Nancy Marcus Forbidden Fruits and Forgotten Vegetables.St. Martins Press. NY


Recipe Introduction

An average bunch of swiss chard is 1 pound (8 ounces stems and ribs, 8 ounces leaves) or 10 C torn leaves, stem and ribs trimmed, loosly packed.

List of Ingredients

Stalks of 2 pounds of chard, wash and cut in 1 inch lengths
1/4 pound cooked roast bef, cut in juleinne strips
2 scallions sliced
1 T capers
2 T salad oil
1 T vinegar
1/4 tsp salt
pepper to taste


Recipe

Blanch chard stalks in boiling water, 2 minutes and refresh under cold water. Drain well and arrange in salad bowl with roast beef, scallions and capers. Dress with oil and vinegar, season with salt and pepper to taste. Mix gently