💾 Archived View for gemini.circumlunar.space › ~dokoissho › cryogenic › chard-salad.gmi captured on 2023-09-28 at 16:14:34. Gemini links have been rewritten to link to archived content
⬅️ Previous capture (2023-01-29)
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Bunch of chard (rainbow or regular)
2 oz. feta cheese (about half a small block)
1/2 cup walnuts
1 tspn dulse flakes
1 tspn spirulina powder
1 tbspn walnut oil
Juice of half a lemon
1. Remove stalks from chard and set aside. Blanch leaves in boiling water for 1 min, then remove and immerse in cold water to cool. Add stalks to water and cook for 3-4 minutes until tender. Remove and cool in the same way. Drain leaves and squeeze into a ball to remove excess water. Roughly chop leaves, dice stalks, and mix in a bowl with lemon juice and dulse flakes.
2. Remove feta from water and dry with kitchen towel. Cut into 1/4 inch cubes and toss with the spirulina. The powder will stick to the surface of the feta and the cubes turn dark green.
3. Toast walnuts and roughly crush in a molcajete (Mexican mortar and pestle).
4. Assemble: add chard mixture to a plate, sprinkle feta cubes over the top, then walnuts. Drizzle liberally with walnut oil.
Feeds 2-3 people as a side dish.
1. For Vegans, use tofu instead of feta and prepare the same way.
2. Toasted pine nuts can be used in place of walnuts, with extra-virgin olive oil in place of walnut oil.
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