Rainbow Chard Salad
In May, I feel in transition mode, not wanting heavy, cooked wintry dishes, but not ready yet for summer corn or salads made from ripe tomatoes. This easy salad, which can be a meal, suits my fancy in spring.
Did you know that chard actually came from the Mediterranean and Asia Minor? That while it cooks and looks a little like spinach, it’s actually related to beets? Indeed, in Israel, the greens are called “beet leaves”. And, if you eat mesclun, a mix of baby greens, you’ve been eating chard raw already. (more…)