Spring salad of blistered artichoke hearts & rainbow chard
This recipe was featured in my 4/30/23 Substack Newsletter.
Spring salad of blistered artichoke hearts & rainbow chard
Adapted from Salad Seasons: Vegetable-Forward Dishes All Year by Sheela Prakash
1 bunch of rainbow chard, washed + thinly sliced into 1/2” ribbons
3 scallions, thinly sliced (green + white parts)
1-2 small jars of cooked artichoke hearts
2-3 red radishes, thinly sliced, half-moon shape
4 tablespoons EVOO
Juice of 1/2 lemon
Flaky sea salt to taste
Freshly cracked pepper to taste
Garnish: toasted sunflower seeds + crumbled feta (as desired)
Preheat oven to 425F
Drain artichoke hearts and scatter on parchment-lined baking sheet.
Drizzle 2 tablespoons EVOO over artichokes. Season with a pinch of flaky sea salt and freshly cracked pepper as desired.
Roast for 15 mins until lightly browned. If you like them a bit crispy, consider placing under broiler for the last 1-2 minutes of cooking for a deeper brown.
While artichokes are in the oven, place rainbow chard ribbons in a large mixing bowl.
Add remaining EVOO and lemon juice to the swiss chard. Toss and coat well. Season with a pinch of sea salt and cracked black pepper to taste. Allow to rest until artichokes are cooked.
To assemble, place dressed rainbow chard on a large platter. Layer on sliced radishes, blistered artichoke hearts, green onions, feta crumbles, and sunflower seeds.
Best served slightly warmed or at room temperature.
