Rainbow Chard & Roasted Pine Nut Salad
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When it comes to dinner party-worthy salads, the limit does not exist. But before you serve that kale Caesar for the fourth Thanksgiving in a row, consider this stunning rainbow chard and roasted pine nut salad from the new cookbook, Shabbat, by Adeena Sussman. The recipe only requires eight ingredients (mostly pantry staples, BTW) and minimal cooking to come together.
“Swiss chard stems usually get short shrift in a recipe,” writes Sussman. “At worst they’re discarded; at best sautéed with the greens, where they tend to get lost. So, I reserve some stems for pickling, which leaves them extra crunchy and allows you to taste their earthiness.” The same pickling liquid is used as a lip-smackingly tart dressing that your guests will love.
Our favorite thing about this dish—besides its simplicity, of course—is that it’s easy to make ahead. You could pickle the chard stems in advance for maximum acidity, or you can even prepare the entire salad ahead instead (Sussman says it’s delicious the next day).
From SHABBAT by Adeena Sussman, published by Avery, an imprint of Penguin Publishing Group, a division of Penguin Random House, LLC. Copyright @ 2023 by Adeena Sussman. Photos by Dan Perez.
⅓ cup pine nuts
1 large or 2 to 3 small to medium bunches Swiss chard, preferably multicolored (1½ pounds)
¾ cup white wine vinegar
¼ cup honey
1¾ teaspoons kosher salt, plus more for seasoning
1 small jalapeño, sliced into thin rings
⅓ cup extra-virgin olive oil
5 garlic cloves, thinly sliced
1. Preheat the oven to 325°F. Place the pine nuts on a small baking sheet and bake until golden and fragrant, 6 to 7 minutes. Remove from the oven to cool.
2. Using your hands or a knife, separate the leaves from the chard stems. Cut or tear them into bite-sized pieces. Trim and discard any dark ends from the stems. Cut the stems into thin half-moons (like celery). Reserve half of the stems (save the rest for another use) and the leaves.
3. In a small saucepan, combine the vinegar, honey and 1 teaspoon of salt. Bring to a low boil over medium-high heat, then reduce heat to medium-low and simmer for about 2 minutes. Add half the chard stems and half the jalapeño. Transfer to a wide, shallow bowl to cool.
4. In a large 10- to 12-inch skillet, heat oil over medium-low heat. Add garlic and cook, stirring, until lightly golden, about 2 minutes. Raise the heat to medium, add the reserved chard stems with ¼ teaspoon of the salt and cook, stirring, until they soften, about 2 minutes. Raise the heat to medium-high. Working in two batches, add the chard leaves and another ¼ teaspoon salt and cook, stirring, until slightly wilted, about 2 minutes per batch. Remove from heat and transfer to a medium bowl.
5. Strain the pickled chard stems, reserving the liquid, and add them and the remaining half of the jalapeño to the chard, along with 3 tablespoons of the pickling liquid and the remaining ¼ teaspoon salt. Sprinkle with pine nuts. Season with pickling liquid and salt to taste.