City Palate

The Entertaining Issue - November December 2017

Chard Salad with Preserved Lemon and Olives
Sept/Oct 2011

Blanching the chard in salted water fixes the bright green colour and brings out the flavour.

2 large bunches chard, leaves and young stalks only, washed

4 T. olive oil

3 garlic cloves, thinly sliced

1/2 medium-size preserved lemon, inner pulp removed, very thinly sliced

1/2 c. sundried black olives, pitted and halved

Kosher salt and pepper

Bring a large saucepan of salted water to a rolling boil. Add the chard and place a lid on the pot to ensure the water comes back up to a boil quickly. After 1 to 2 minutes, check to see if the chard stalks are tender. Drain the chard and immediately plunge it in a bowl of ice water to stop the cooking. Drain well and chop into 1-inch pieces. Place a large saucepan over medium heat, add the olive oil and the garlic and sauté for 1 minute. Add the preserved lemon and olives and cook for a further 30 seconds. Add the chard and stir to incorporate. Season to taste with salt and pepper. Serve hot or at room temp as a side dish. Serves 4 to 6. ✤



Vegetables and Salads