Ingredients
1 bunch chard
1 small head red leaf lettuce
2 Tbsp. olive oil
1 Tbsp. white balsamic vinegar
Kosher salt
freshly ground black pepper
1 shallot, minced
1 cup fresh sliced strawberries
1/4 cup slivered almonds, toasted
1/4 cup crumbled feta or goat cheese
1 bunch parsley, chopped
- Directions
- Wash the chard very well and spin dry. Thinly slice, taking special care to slice the ribs very thin as they are the tough part of the vegetable.
- Add the olive oil, vinegar, salt and pepper to the chard. Toss for about 15 seconds to get the chard moist
- Add the radishes, shallot, strawberries, almonds, feta and red leaf lettuces. Toss lightly to combine.
- Serve with sliced grilled chicken or seared salmon or grilled sliced tenderloin.
Fresh Strawberries with Strawberry Basil sauce
Coarsely chop 2 cups strawberries (use any bruised or less perfect ones) and cook with 2 tablespoons sugar(or the equivalent with Truvia) in a medium saucepan over medium heat, stirring occasionally, until berries are softened and mixture is slightly thickened, about 5 minutes.
Let berry compote cool.
Toss handful of fresh basil, 1 tablespoon sugar, and remaining 1 cup strawberries in a medium bowl and let sit until fruit begins to release juices, 10–15 minutes. Discard basil.
Layer with crumbled biscotti cookies or use shortcake biscuits.
Serve in a chilled mason jar or dessert dish and top with fresh whipped cream.
I also love to top this over lemon curd and whipped cream. Trust me, you will find many different ways to enjoy.
