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Swiss chard as salad maker.

Nearly always served as a cooked green vegetable, Swiss chard can be the basis of a flavorful dinner salad. Combine its chopped leaves with roasted hazelnuts, mild mushrooms, minced peppers, and a mellow dressing.

Hazelnut and Chard Salad 3/4 pound regular or 1/2 pound red Swiss chard, washed and drained 1 package (3-1/2 oz.) enoki mushrooms or 1 cup slivered regular mushrooms Toasted hazelnuts (recipe follows) 2 teaspoons each minced red, green, and yellow bell pepper, or 2 tablespoons of any single pepper 1/3 cup olive or salad oil 2 tablespoons sherry vinegar or red wine vinegar Salt and pepper

Cut off chard stems and reserve for other uses such as soup or stir-fry. Chop chard leaves in about 1/2-inch pieces. Trim brown stem ends off enoki mushrooms. Coarsely chop toasted hazelnuts. If made ahead, cover chard, mushrooms, and peppers and chill up to 6 hours; cover nuts and let stand at room temperature up to 1 day. Blend oil, vinegar, and chopped nuts. Mix with chard; add salt and pepper to taste. Mound chard equally onto 4 salad plates.

Divide mushrooms into 4 clusters; lay a cluster on each plate of chard. Sprinkle mushrooms with minced peppers. Mix together to eat. Makes 4 servings.

Toasted hazelnuts. Place 1/4 cup hazelnuts in an 8- of 9-inch square pan. Bake in a 350[deg.] oven until nuts begin to brown (check under skin), about 7 minutes. Rub nuts together in a towel to remove skins; lift nuts from towel and discard skins.
COPYRIGHT 1985 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1985 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipe
Date:Jun 1, 1985
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