07
June
2011
Seasonal Recipe: Chard, Hazelnut, and Strawberry Salad
Chard, Hazelnut, and Strawberry Salad
By Ken Rubin, Chef Director, International Culinary School at the Art Institute of Portland
Serves 4 as a salad
1 bunch swiss or rainbow chard, de-stemmed and cut into thin ribbons (a.k.a. chiffonade)
2 Tb. Hazelnuts, toasted, chopped
2 Tb. queso fresco or (or other white crumbly cheese)
½ cup sliced strawberries
1 tsp. sherry vinegar
1 Tb. Extra virgin olive oil
Salt and pepper to taste
Combine all ingredients and serve immediately.
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