Rainbow Chard Salad with Lemon Vinaigrette and Grilled Zucchini and Peaches

Photo & Recipe Submitted By SLO Veg Subscriber Carolyn T

Approx. Cooking Time: 30 minutes

Yield: 3-4 servings.

Ingredients

Vinaigrette:

• 1/4 cup lemon juice (juice of one lemon)
• 2-3 tablespoons extra virgin olive oil
• 1-2 tablespoons finely chopped shallot
• 1 tablespoon honey
• 1/4-1/2 teaspoon salt
• Freshly ground black pepper (to taste)

Salad:

• 1 bundle rainbow chard
• 2 zucchinis
• 2-3 peaches
• Fromage blanc or goat cheese

Directions

Whisk together the lemon juice, extra virgin olive oil, shallot, honey, salt, and pepper in a small mixing bowl. Set aside.

Wash, spin dry, and slice chard leaves into 1/4-inch ribbons. Slice chard stems into 1/4-inch pieces at a diagonal. Place cut chard in a salad bowl.

Prepare the zucchinis and peaches for grilling by slicing the zucchinis lengthwise (about 1-4 inch thick) and slicing the peaches in half or in 1/4 inch thick pieces. Season both zucchinis and peaches with salt and pepper (to taste) and spray/brush each piece with vegetable oil. Lightly grill the zucchinis and peaches until grill marks are formed (approximately 10 minutes). Flip each piece so the other side is grilled for a similar time frame. Once grilled, remove the zucchini and peach pieces from the grill and allow them to cool for 5 minutes.

While the zucchinis and peaches are cooling, dress the rainbow chard ribbons with the lemon vinaigrette. Toss well so that the chard is mixed in well with the vinaigrette. Any remaining vinaigrette may be added later to salad to taste.

Slice the zucchini and peach pieces into strips or cubes, then arrange the grilled zucchini and peach pieces over the chard salad.

Garnish the salad with dollops of the fromage blanc or goat cheese. As a finishing touch, drizzle some extra virgin olive oil over the salad and freshly ground black pepper (to taste). Bon appetit!

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