We've Got Swiss Chard!
Swiss Chard & Herb Summer Salad
2 bunches Swiss chard, washed and sliced into ribbons
1 cup loose basil leaves, sliced into ribbons (chiffonade)
2 medium carrots, grated
2 tablespoons olive oil
1.5 tablespoons lemon juice
2/3 cup dried cranberries
1/4 cup roasted sunflower seeds
salt to taste
Clean and tear Swiss chard from stems. Lay leaves flat and cut into thin ribbons. (This cut is called a chiffonade!) Add to a large mixing bowl and set aside. Clean basil leaves and cut into thin strips as well. I also think other herbs such as mint and tarragon would be great in this salad.
Grate two carrots into the bowl with the chard and herbs, and mix to combine. Another good addition would be red bell pepper.
Pour olive oil and lemon juice into bowl, and then massage liquid into the greens. The dressing should slightly wilt the salad. Cover with a damp paper towel pressed directly against the top of the salad, and let greens marinate for at least 30 minutes. When ready to serve, add sunflower seeds and dried cranberries, along with a few grinds of fresh salt.