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Share your recipes July 2014

Rainbow Kitchen

Swiss Chard Salad with Pine Nuts and Lemon

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Serves 4. From Table 52, Chicago, Illinois. (Chef Art Smith was Oprah’s personal chef for many years.)

 

8 large Swiss chard leaves (about 3/4 pound), trimmed and thinly shredded crosswise

1/4 cup extra virgin olive oil

2 tablespoons freshly squeezed lemon juice

1/4 cup freshly grate Parmigiano-Reggiano, or more to taste

1/4 cup lightly toasted pine nuts

Kosher salt and freshly ground black pepper to taste

 

In a medium bowl, toss the chard, oil and lemon juice. Add the cheese and pine nuts and toss to incorporate. Season with s & p to taste.

 


Allison's Article:

Fry in July – And Enjoy Some Cool Stuff on the Side

 


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Allison St. Claire loves to dream about, study, grow, play with, prepare and ultimately enjoy eating great food.

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