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Chard and kale salad with oregano vinaigrette

Recipe by:Chef Karrie Hill
The Red Door Restaurant, San Diego

Ingredients

  • Oregano vinaigrette
    2 cups red wine vinegar
    3 cups grapeseed oil 
    1 tbsp. Dijon mustard           
    1 tbsp. chopped garlic
    1 tbsp. chopped shallots      
    1 1/2 tsp. salt
    1 1/2 tsp. black pepper
    1/2 tsp. red chili flakes
  • Chard and kale salad
    2 oz. (1/4 cup) bacon, cooked and chopped
    2 oz. (1/4 cup) oregano vinaigrette (see recipe)
    2 cups thinly sliced kale and chard leaves
    2 oz. (1/4 cup) citrus-marinated red onion slices (sliced onion marinated in fresh citrus juice)
    1 cup cooked quinoa
    1/3 cup homemade or store-bought croutons
    1/3 cup diced dried apricots
    8 cherry tomatoes, halved
    2 oz. (1/4 cup) shaved Parmesan cheese
    1 hard-boiled egg, sliced

Directions

For vinaigrette: Whisk together all ingredients and set aside.

To serve: Put cooked and chopped bacon and 1/4 cup vinaigrette in a small, oven-safe dish. Place in a heated oven for 3 minutes.

In a large bowl, toss hot vinaigrette with all salad ingredients except hard-boiled egg. Mound salad in the center of each plate and place slices of egg around the perimeter.

Chef's note: You will have quite a bit of vinaigrette left over. You can simply store it in the refrigerator until you're ready to use on another salad!

Serves 4 as a side or 2 as a main dish

Califonia Bountiful