Swiss Chard Salad with Pears and Manchego
This Swiss Chard Salad is a delicious combination of autumn/fall flavours that will have your taste buds dancing - perfect for cool weather entertaining!
Servings: 6 as a side
Calories: 320kcal
Equipment
- 1 Bullet or High Speed Blender or Small Food Processor
- 1 Mandoline or V-Slicer
Ingredients
For the salad…
- 180 grams Silverbeet or Chard (1 bunch weighing approroximately 400 grams/6.35 ounces to make up 5 cups shredded)
- 350 grams red pears, I used corella pears (2 medium pears, 12.35 ounces )
- ½ cup macadamias (roasted and chopped)
- 2 tablespoons Manchego, shaved (approximately 30 grams, 1 ounce)
- Sea salt and freshly cracked black pepper
For the sage vinaigrette…
- ½ cup olive oil
- ¼ cup lemon juice, freshly squeezed
- 1 clove garlic, minced
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 4 tablespoons fresh sage, chopped
Instructions
- Add all the vinaigrette ingredients to a bullet blender or mini food processor and pulse until combined.
- Wash the silver beet, remove the thick white stems (you can save to use in a stock) and any damaged leaves, then chiffonade* and transfer to a bowl.
- Wash the pear, remove the core and slice into thin wedges, add to your bowl with half the macadamias. Shave the Manchego cheese and add half to the bowl.
- Pour the vinaigrette over the salad, season with salt and pepper, taste and adjust seasonings according to your taste.
Video
Notes
*Chiffonade is a slicing technique where leafy green vegetables and herbs such as spinach, basil, sorrel, etc. are cut into long, thin strips. To do this stack the leaves on top of each other, gently roll them into a cigar, and then use a sharp knife to slice them into thin ribbons.
Nutrition
Calories: 320kcal | Carbohydrates: 16g | Protein: 3g | Fat: 29g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 20g | Cholesterol: 5mg | Sodium: 123mg | Potassium: 258mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1879IU | Vitamin C: 16mg | Calcium: 112mg | Iron: 2mg