Wednesday, June 15, 2011
A fresh warm chard salad
I'm cooking for one now in Colorado and just wanted a salad for dinner, but I kinda wanted it warm since my cabin was cool. Into a wok with about 4 Tbs of olive oil (the oil froze over the winter and was still coagulated, I tried to put in less, but well, slips happen!) went 3 diagonally chopped carrots, 1/2 an onion sliced into rings, and a yellow bell pepper chopped into 1/2 inch squares. I cooked these for about 10 minutes on high heat until everything softened and then threw in a bunch of chopped chard (the stalks were a deep yellow and beautiful red) and stir fried this for about another 5 minutes. I finished the salad with a dressing of 2 Tbs of mirin and about 1.5 Tbs of rice vinegar. Mixed well. Then served on a white plate with fresh corn tortillas. Yum. Great colors. Leftovers too. I look forward to lunch today.