Rainbow Chard & Roasted Pine Nut Salad Recipe - PureWow
The rainbow chard and roasted pine nut salad from the new cookbook, “Shabbat” by Adeena Sussman, is as elegant as it is easy to prepare. Read on for the eight-i
Ingredients
- ⅓ cup pine nuts
- 1 large or 2 to 3 small to medium bunches Swiss chard, preferably multicolored (1½ pounds)
- ¾ cup white wine vinegar
- ¼ cup honey
- 1¾ teaspoons kosher salt, plus more for seasoning
- 1 small jalapeño, sliced into thin rings
- ⅓ cup extra-virgin olive oil
- 5 garlic cloves, thinly sliced
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