Ingredients
12 stalks chard leaves removed
155ml Verjuice
125ml Extra Virgin Olive Oil
2 tbspn dijon mustard
1 cup parmesan shaved
1 cup mint chopped
to taste sea salt
12 stalks chard leaves removed
155ml Verjuice
125ml Extra Virgin Olive Oil
2 tbspn dijon mustard
1 cup parmesan shaved
1 cup mint chopped
to taste sea salt
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Methods
1
Blanch chard stalks in water with two tablespoons of Verjuice and Salt to taste. Repeat this with the leaves of the chard and set aside to cool.
2
To make vinaigrette, combine Extra Virgin Olive Oil, remaining Verjuice and Dijon mustard into a bowl and whisk together.
3
Once chard stalks and leaves are cooled. Slice into two centimetre pieces.
4
In a bowl place chard stalks and leaves and vinaigrette and mix together.
5
Season with salt and pepper and top with Parmesan and fresh mint.
1
Blanch chard stalks in water with two tablespoons of Verjuice and Salt to taste. Repeat this with the leaves of the chard and set aside to cool.
2
To make vinaigrette, combine Extra Virgin Olive Oil, remaining Verjuice and Dijon mustard into a bowl and whisk together.
3
Once chard stalks and leaves are cooled. Slice into two centimetre pieces.
4
In a bowl place chard stalks and leaves and vinaigrette and mix together.
5
Season with salt and pepper and top with Parmesan and fresh mint.
