Rainbow chard salad with a jasmine dressing

Rainbow chard salad with a jasmine dressing

By
From
The Herb & Flower Cookbook
Serves
2
Cooking time
2 mins

This very simple salad can be added to if you want to bulk it up, but I like the mix of textures – the crunchy walnuts contrast nicely with the soft chard. A bit of mild goat’s cheese goes well crumbled over the top, but the gentle flavour of the jasmine dressing will be overpowered if you go with anything stronger. Some crusty buttered bread to mop up any leftover sauce could certainly be encouraged.

Ingredients

Quantity Ingredient
250g rainbow chard
200g pickled baby beetroot, roughly chopped
50g walnuts, chopped

For the dressing

Quantity Ingredient
1 teaspoon lemon juice
2 teaspoons ricotta
1 1/2 tablespoons olive oil
1 1/2 tablespoons cider vinegar
6-9 jasmine flowers
salt

Method

  1. Wash the chard well and steam it in a steamer or in a heatproof colander set over a pan of boiling water for 2–3 minutes or until the stalks are soft. Remove it from the pan, divide it between two plates and let cool.
  2. Scatter the beetroot and walnuts over the top of the chard. Put all the dressing ingredients into a jar, tighten the lid and shake together well. Pour it over the salad and serve.

Substitute the jasmine with...

  • Lavender, mint or marjoram.
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