Rainbow Chard Salad with Hazelnut Anchovy Vinaigrette
Difficulty: Easy | Makes: 2-4 Servings
With its colorful combination of ingredients, this light salad has a distinctive depth of flavor that takes it to new levels of deliciousness!
Ingredients
- 9 stalks of rainbow chard
- 1 cup thinly sliced granny smith apple, stored in lemon juice and cold water
- 1/4 cup toasted crushed hazelnuts
- 1 cup Roland® Organic Tri-Color Quinoa, cooked to package instructions
- Shaved Pecorino Romano cheese, to garnish
For the Hazelnut Anchovy Vinaigrette
- 2 tablespoons shallot, finely minced
- 1/4 cup Roland® Roasted Hazelnut Oil
- 1 teaspoon Roland® Anchovy Paste
- 2 tablespoon sherry wine vinegar
- Salt, to taste
- Pepper, to taste
Directions
For the Crispy Quinoa
- Preheat the oven to 365 degrees F. Mix cooked quinoa with 2 tablespoons of olive oil and salt to taste
- Spread the quinoa evenly over a lined baking sheet and bake for 25-30 minutes. Toss every 10 minutes and remove once crispy
- Set aside to cool
For the Rainbow Chard Salad
- Thoroughly wash and dry the rainbow chard stalks, then separate the leaves from the stalks
- Blanch the stalking in boiling water for 1-2 minutes, then cool in an ice bath. Slice the stalks into diagonal pieces and the leaves into thin strips
- Combine the stalks, half of the leaves, apples, and dressing. Transfer to a serving platter or bowl and top with hazelnuts, shaved pecorino, and crispy quinoa
- Pair the salad along side our recipe for Truffle and Harissa Spiced Eggs Benedict
For the Hazelnut Anchovy Dressing
- In a bowl, combine the shallot, hazelnut oil, anchovy paste, sherry vinegar, salt, and pepper. Whisk well to combine, slowly emulsifying the oil
*Alternatively add all dressing ingredients to a mason jar and vigorously shake to combine*
