Wednesday, May 25, 2011

Salad parador

Another one from All Around the World:

2/3 lb Swiss chard (note, we used escarole, no chard available)
1 tbs olive oil
1 tsp garlic
1/4 lb green beans, trimmed
1/4 lb cherry tomatoes, cut in half
1/3 lb shrimp
2 tsp fresh thyme
1 tbs balsamic vinegar
3 tbs Kalamata olives
1 lemon wedge

Separate leaves from thyme sprigs. Cut stems from the leaves of chard and cut leaves 1/4" wide (with escaraole I didn't bother to separate the stems).

Heat 1 tsp of oil in a skillet over medium. Add garlic and cook about 1 min, then add chard stems and sautee about 3 min. (Note, I cooked all the escarole here, in just under 3 min). Transfer mixture to a bowl.

Add another tsp of oil and the green beans, cooking over medium for about 4 min. Shake the pan to cook beans evenly. Then add beans to the bowl. Season with salt and pepper to taste.

Heat the last tsp of olive oil and add tomatoes, shrimp, thyme, and salt and pepper to taste. Cook over medium until shrimp are cooked through, about 4 min. Transfer to bowl.

The recipe says to begin cooking the chard leaves now, but using escarole made that step unnecessary. I just added balsamic, Kalamata olives, and a squeeze of the lemon wedge to the bowl and tossed the salad.

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