Salad of chard, marinated currants and pine nuts
Course: SaladCuisine: Middle East
Servings
4
Preparation
30
minutesCooking time
5
minutesTotal time
35
minutesIt is a salad that surprises you so pleasantly that you are completely amazed. So I like salads of cooked vegetables. My son often laughs at me about it. Mom, you call this a salad? The answer is: yes. This is also a salad. And a fantastic one.
Ingredients
400 gram chard
3 shalot
4 cloves garlic
100 gram large yellow currants
50 gram pine nuts
100 ml apple juice
paar cloves
3 star anise
1 lemon for its juice
olive oil
salt and pepper
Cooking time
- Heat the apple juice in a pan, add the currants, cloves and star anise. Let it cook for a few minutes. Turn off and then let marinate for at least 30 minutes. Much longer is also possible.
Bake in a frying pan the finely chopped shallots, the finely chopped Swiss chard (both stems and leaves), the finely chopped garlic soft in a pan. Turn the heat up a bit to allow the moisture to evaporate properly. - Mix the chard with the currants you scoop out of the apple juice. And let everything cool to room temperature.
- Lightly brown the pine nuts in a frying pan and spoon them over the salad when serving.
You can serve the salad on a bed of arugula or other crunchy green lettuce.
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