Rainbow Chard Carrot Salad with Fennel and Dijon Vinaigrette

October 18, 2021

This simple dish is a colorful celebration of rainbow chard and carrots! Their earthy flavors are brightened with a flavor-packed fennel and dijon vinaigrette. You can prepare the salad raw but after a quick blanch, these veggies are more vibrant, softer, and easy to eat. It’s a great recipe to add to your meal-prep menu as the flavors intensify with time in the fridge.

Serves: 4

Ingredients:

1 bunch of local roots rainbow chard 

2 small local roots carrots (one large carrot)

1/2 cup of olive oil

2 tablespoons lemon juice

1 tablespoon dijon mustard

½ tablespoon honey

1 ½ tablespoons ground fennel seed

1 tsp of red pepper flakes

1 tsp of garlic powder

1 tsp of lemon zest

Salt and pepper

Optional Garnish:

¼ cup toasted walnuts or pistachios

Vegetables:

1. In a large pot, bring water to a boil with a few pinches of salt.
2. Cut rainbow chard greens and bottom stems into 1-inch pieces. Set aside
3. Peel carrots and cut into pieces the same size as the chard stems. (Rectangles about a ¼ inch thin, 4 inches in length, and ½ inch in width)
4. In your sink, prepare a colander and a large bowl of ice water.
5. Once water is boiling, cook carrots and chard stems for 3 minutes. Then add chard greens and cook for 1 minute.
6. Immediately strain veggies and place vegetables in ice water for 2 minutes. This blanching process keeps your veggies crisp by stopping the cooking process.
7. Strain again, dry, then transfer to a large bowl.

The Vinaigrette:

1. To a mason jar, add all remaining ingredients. Shake until smooth then add salt and pepper to taste. If you prefer a creamier dressing, add an extra tablespoon of mustard and ground fennel.

Recommended Assembly:

1. In a large bowl, toss carrots, chard greens, and stems in a bowl with 2-3 tablespoons of the vinaigrette. Save remaining vinaigrette in the fridge.
2. Place on a large plate or into 4 small bowls. Garnish with toasted nuts and extra vinaigrette. 

This recipe was created by Local Roots recipe developer Molly Alexander @veganish.molly


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