Farro and Swiss Chard Salad With Grapefruit Vinaigrette

A farmer at my market recently was selling huge, sturdy bunches of Swiss chard, the kind I used to cook with in France, with wide ribs and heavy leaves. One bunch weighed almost 2 pounds; the leaves alone, off the stems, weighed in at about 13 ounces. I used the greens for more than one dish, including this substantial salad, to which I also added diced sautéed chard ribs.

Ingredients

• 1 tablespoon extra virgin olive oil
• ½ cup diced chard stems
• 1 garlic clove, minced
• 1 cup coarsely chopped blanched or steamed chard leaves (about 1/2 pound uncooked) (see note)
• Salt and freshly ground pepper to taste
• 2 cups cooked farro
• 1 ounce broken walnuts (about 3 tablespoons)
• 2 tablespoons chopped parsley
• ½ cup grapefruit vinaigrette

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    353 calories; 24 grams fat; 3 grams saturated fat; 7 grams monounsaturated fat; 11 grams polyunsaturated fat; 30 grams carbohydrates; 5 grams dietary fiber; 1 gram sugars; 7 grams protein; 137 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Heat the olive oil over medium heat in a medium size skillet and add the chard stems. Cook, stirring often, until the stems are crisp-tender, 3 to 4 minutes. Add the garlic and continue to cook, stirring, for another 30 seconds to a minute, until the garlic is fragrant. Stir in the chopped blanched or steamed Swiss chard leaves, add salt and pepper to taste, and stir the mixture until the chard is coated with oil, 30 seconds to a minute. Remove from the heat and transfer to a large bowl.
2. Add the farro, walnuts and parsley to the bowl. When ready to serve, toss with the dressing. Arrange on a platter or in a serving bowl.

• To steam chard leaves, separate them from the ribs, wash thoroughly and place in a steaming basket over 1 to 2 inches boiling water. Cover and steam for 2 to 3 minutes, until wilted. Rinse briefly with cold water and squeeze out excess water. Chop coarsely.
• All of the components of this salad will keep for 3 days in the refrigerator. The salad can be composed a day ahead, but don’t toss with the dressing until ready to serve.

15 minutes