Salad of chard, marinated currants and pine nuts

Recipe by Damaris Beems
0.0 from 0 votes
Course: SaladCuisine: Middle East




Cooking time


Total time



It 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.


  • 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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