Monday, May 21, 2012

Wilted Swiss Chard Salad

Swiss chard harvested from the Edible Garden was the inspiration for this Mother’s Day Weekend of Garden Chef cooking demonstrations.  Fresh tomatoes were combined with spring lettuce mix, fresh basil and cooked bulgar to create a tasty salad.  A tip for cooking bulgar is to salt the water for added flavor in the finished dish.

Chef Christina recommends seasoning greens after they have wilted.  In doing so, the final dish won’t be over-seasoned since most greens wilt down considerably.  The salad was topped with grilled salmon prepared with herbs from the Edible Garden.  Enjoy!

Wilted Swiss Chard Salad
serves 6

8 oz Swiss chard
2 T shallots, chopped
2 cups cooked bulgur
3 T fresh basil, chopped
1/2 cup tomato, diced
6 oz spring mix lettuce
1/4 c olive oil
3 T lemon juice
2 T white balsamic vinegar
grapeseed oil for sautéing
kosher salt & black pepper, to taste

Trim any thick or tough stems, wash and roughly chop the Swiss chard.  In a large sauté pan, heat 2 T of grapeseed oil over medium high heat.  Add the chopped shallots and Swiss chard and cook for 1 to 2 minutes.  Season with salt and pepper and remove from the heat.  In a mixing bowl, combine the bulgur, basil, tomato, spring mix and the wilted Swiss chard and mix gently.   Add the lemon juice, vinegar, and olive oil.  Toss, taste and adjust seasoning as needed. 

Check out all of the Garden Chef recipes.

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