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Chard salad with cucumber and carrot julienne in yogurt dressing

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Ingredients for 2 servings:

  • 2 leaves of chard, large leaves
  • 4 tbsp cucumber(s), cut into julienne strips
  • 4 tbsp carrot(s), cut into julienne
  • 2 tbsp pine nuts
  • 100 g yogurt, 3.5%, set
  • 2 tbsp vinegar
  • 2 tbsp fresh, chopped herbs, e.g. chives, parsley.
  • 1 pinch(s) of sugar
  • e.g. salt and pepper

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Wash the chard leaves and remove the coarse stems. Cut the leaves into strips. If you haven’t already done so, julienne the leaves. Toast the pine nuts in a pan without oil. Stir together the dressing and season to taste. Place the chard, cucumber, and carrot in small bowls or on a plate and pour the dressing over them. Finally, sprinkle the seeds over the top.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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