Wilted Swiss Chard Salad with Roasted Potatoes and Cipollini Onions
Course
Salad, Side Dish
Prep Time15minutes
Cook Time20minutes
Total Time35minutes
Servings2
Ingredients
Salad
2medium potatoespeeled and cubed
1pintmushroomshalved
10-12Cipollini Onionspeeled and large ones cut in half
10sprigs fresh thyme
Small bunch Swiss chard
Olive oil
Salt and pepper
Dressing
Juice of half a lemon
Zest on one lemon
2tspolive oil
1large clove garlicmicro-planed
Salt and pepper
Instructions
Preheat oven to 425 degrees. On a large sheet pan, sprayed with non-stick spray, arrange the onions, mushrooms and potatoes in a single layer. Drizzle the vegetables with olive oil, and toss with a teaspoon of thyme leaves, salt and pepper. Cook for 15 -20 minutes until potatoes are tender.
While the veggies are cooking make the dressing for the Swiss chard by whisking together all the ingredients and set aside.
Remove the stems from the Swiss chard, cut the leaves into thin ribbons. Just before the vegetables are done roasting toss the chard in the dressing. Then mix the dressed chard into the hot veggies on the hot sheet pan, allowing the heat to wilt the chard just slightly. Taste and adjust the salt and pepper. Finish the salad with more fresh thyme and ground black pepper.