A real delicious and flavorful everyday salad!!! On winter it will come perfectly along with a soup and in summer along with some cheese humus and crackers! All other seasons I would serve it with a nice baked or grill fish! Yes, this is how wonderful this salad is! It goes along with so much! A real pleasure of taste texture and aroma! Allez c’est parti pour la recette!
The vinaigrette
2 garlic cloves, crushed.
2 tbsp of pure tahini.
1 tbsp of mustard.
2-3 tbsp of olive oil. 1 tbsp sesame oil
1/2 lemon juice.
1/4 cup of water.
Salt pepper.
The vegetable
4-5 chard leaves
1 small can of chickpeas
1 cucumber 1/2 bunch of fresh red radish
1 large tomatoes
1/2 small red pepper 1 small can of corn
1 shallot or small red onion A nice bunch of cilantros
1 tsp of cumin
Method
Clean your chard take off the white and hard center, keep only the green of the leaves. Chop them and set aside. Take a large saucepan, start to hit it up and pour couples drop of olive oil, add then the chards along with some cumin, just a dash will be enough! Give them a nice sear on hot hit but no more than 2-3 minutes! and always by stirring. We still want them crunchy! Out of the heat, let it cool down slightly, then transfer them into a large salad bowl. Rinse the garbanzo(chickpeas) in a colander and sear them as well without adding any oil, on medium high heat, stirring frequently. Leave them to roasts for at least 10 min playing along as not to burn them! If you had a little oil, they would start frying! which can be nice as well! I just preferred to have this charcoal color, and smokey taste! I made it simple, but you can place them into a baking sheet as well, season them with cumin olive oil and paprika and let them roast at 380F until well golden and roasted!!! Anyway, once ready, add them along with the chards. Open the corn rinse them thru a strainer and add them as well and set aside. Take the cucumber, radish, tomato and the pepper and rinse them thoroughly under clear cold water. Take all those veggies and cut them in half and then other half. Slice them into nice thick stripes and finally dice them! Try to make them all the same caliber. Add them all along with the chards and chickpeas! set aside!
Finally prepare your vinaigrette. It is so good you can double the quantities and keep some in the fridge to have some for later! Take a small bowl and put in the crushed garlic along with the mustard, tahono and sesame oil. Whisk well, you see it will become like a thick paste. Pour in the olive oil, lemon juice, and water. Whisk until all smooth and combine! Since I bought this little blender, I like to make all my dressing in it! that what I did with this vinaigrette as well, and it came out smooth and just perfect! I really liked the texture! Anyway, just pour in the vinaigrette into this beautiful bowl of salad and toss really well! i like to add to cilantro at that time so rinse it good under cold running water, chop it very finely and add it on top! Finishing with a small hint of cumin and a good lemon zest! Serve it along cracker cheese and hummus!!! For a nice “Nish Nash” or along with your main dish! A grilled fish will be just perfectly welcome!
Fireworks display of flavor, of freshness! Subtle and intense tastes! You see how it is making me talk! I just loved it!
Watch it here.
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