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Swiss Chard Salad with Blackberry-Clove Vinaigrette

serves

10

people

Serves

prep-time

20

minutes

Preparation Time

25

min

Cooking Time

Ingredients
  • 2 cups blackberries (fresh or frozen)
  • 1/4 cup balsamic vinegar
  • 2 tbsp honey
  • 2 tbsp lemon juice
  • 1 tsp finely chopped red onion
  • 3/4 tsp McCormick Cloves Ground
  • 1/4 tsp McCormick Sea Salt Coarse
  • 1/4 cup olive oil
  • 2 (625ml) chicken stock
  • 1 cup farro
  • 1 bunch red or rainbow Swiss chard , stems removed and leaves thinly sliced (10 cups)
  • 4 radishes, cut into wedges
  • 1/4 cup thinly sliced red onion
  • 1/4 cup thinly sliced ricotta salata
Directions
  1. For the Blackberry-Clove Vinaigrette, place 1 cup of the blackberries, balsamic vinegar, honey, lemon juice, chopped red onion, 1/4 teaspoon of the cloves and salt in blender container; cover. Blend on medium speed until blackberries are coarsely chopped. With blender running, add oil in a steady stream until well blended. Set aside.
  2. Bring stock, farro and remaining 1/2 teaspoon cloves to boil in medium saucepan. Reduce heat to low; cover and simmer 20 minutes or until farro is tender. Remove from heat. Let stand 5 minutes. Drain any remaining liquid. Transfer to large bowl to cool.
  3. To assemble salad, place 1 cup chard greens on each plate. Top with farro, remaining blackberries, radishes, sliced red onion and ricotta salata. Drizzle with Blackberry-Clove Vinaigrette.
Recipe Tip

Look for farro in the rice and pasta or organic sections of the supermarket. It is rich in fiber and protein. If faro is not available, substitute with a spelt or barley grain.

If Swiss Chard is not available use Silverbeet.

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