Rainbow Chard Salad with Hazelnut Anchovy Vinaigrette… | Roland Foods

Ingredients

• 9 stalks of rainbow chard
• 1 cup thinly sliced granny smith apple, stored in lemon juice and cold water
• 1/4 cup toasted crushed hazelnuts
• 1 cup Roland® Organic Tri-Color Quinoa , cooked to package instructions
• Shaved Pecorino Romano cheese, to garnish
• 2 tablespoons shallot, finely minced
• 1/4 cup Roland® Roasted Hazelnut Oil
• 1 teaspoon Roland® Anchovy Paste
• 2 tablespoon sherry wine vinegar
• Salt, to taste
• Pepper, to taste
• Preheat the oven to 365 degrees F. Mix cooked quinoa with 2 tablespoons of olive oil and salt to taste
• Spread the quinoa evenly over a lined baking sheet and bake for 25-30 minutes. Toss every 10 minutes and remove once crispy
• Set aside to cool
• Thoroughly wash and dry the rainbow chard stalks, then separate the leaves from the stalks
• Blanch the stalking in boiling water for 1-2 minutes, then cool in an ice bath. Slice the stalks into diagonal pieces and the leaves into thin strips
• Combine the stalks, half of the leaves, apples, and dressing. Transfer to a serving platter or bowl and top with hazelnuts, shaved pecorino, and crispy quinoa
• Pair the salad along side our recipe for Truffle and Harissa Spiced Eggs Benedict
• In a bowl, combine the shallot, hazelnut oil, anchovy paste, sherry vinegar, salt, and pepper. Whisk well to combine, slowly emulsifying the oil