The Green Salad

savoryeasy
Written By Bert Pieters

Our garden is exploding with greens, amongst which chard. So this green salad was bound to make the menu!

INGREDIENTS

  • 6 to 10 stems of fresh cut chard, with the leaves

  • 1 cup of rucola leaves

  • 1/2 cup of parsley leaves

  • 1/2 cup of dill

  • 1 tbsp of olive oil (for the dressing)

  • 1 tbsp of agave

  • 1 tsp of mustard

  • 1/2 a cucumber, cut into blocks

  • 1/4 cup of seeds or nuts to your liking

  • Extra olive oil for cooking (preferably to spray—do not buy this in the store, just buy a plant spray you can refill!)


PREPARATION

Step 1. Get the chard crisp

Slice the thick stems of the chard away from the leaves and cut them into pieces of about 5 cm. Grab your spray bottle, give those stems a generous mist of olive oil, and put them in the air fryer (180°C) for about 15 minutes, or get them nice and grilled on a rack. We're looking for that addictive crunch!

Step 2. Make your bed of greens

Tear the rucola leaves (we're going rustic here, no fancy cutting!), and scatter them on a plate. Toss the cucumber blocks over the rucola.

Step 3. The herby dressing

Time for the main event! Finely chop the parsley and dill—the fresher the better! In a separate bowl, mix the 1 tbsp of olive oil, agave, and mustard really well, then add the herbs to make your zesty dressing.

Step 4. Assemble and devour

Dress the crispy chard stems over your rucola and cucumber base. Add a couple of torn strips of the chard leaves too, because waste not, want not. Drizzle the dressing over everything. Toss the nuts or seeds on top and eat immediately. It won't last long, promise.

Bert Pieters
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