Anna Klinger'S Grilled Swiss Chard Stems With Anchovy Vinaigrette Recipe

Name: Anna Klinger'S Grilled Swiss Chard Stems With Anchovy Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Anchovy Vinaigrette; 2 ounces anchovies (preferably salt-packed, cleaned, rinsed, and soaked in a few changes of milk -- see note); 1/2 ounce minced garlic (about 3 small cloves); 3/4 cup + 4 teaspoons extra virgin olive oil; 1/2 teaspoon red chile flakes (or more to taste); Grilled Swiss Chard Stems; Stems from 1 large bunch Swiss chard (save greens for another use); Extra virgin olive oil; Salt and freshly ground pepper; Anchovy Vinaigrette (above); Splash sherry vinegar

Servings: persons

Anchovy Vinaigrette
2 ounces anchovies (preferably salt-packed, cleaned, rinsed, and soaked in a few changes of milk -- see note)
1/2 ounce minced garlic (about 3 small cloves)
3/4 cup + 4 teaspoons extra virgin olive oil
1/2 teaspoon red chile flakes (or more to taste)
Grilled Swiss Chard Stems
Stems from 1 large bunch Swiss chard (save greens for another use)
Extra virgin olive oil
Salt and freshly ground pepper
Anchovy Vinaigrette (above)
Splash sherry vinegar

1
Blend all ingredients in a blender or food processor until well combined but still a little chunky. This makes a large quantity. It keeps well and tastes good on everything.
2
Note: To soak anchovy fillets, cover in milk by about an inch for 12-24 hours, changing the milk once or twice. Taste them periodically for saltiness. They're ready when they have the level of saltiness you like. If over-soaked, they could end up very bland.
3
Wash the chard stems, cut off any dark edges, and cut into 5 to 6-inch lengths.
4
Blanch stems in salted boiling water in batches till just tender, about 2 minutes per batch, then transfer to an ice bath. It is very important to follow all the rules of blanching and not overcrowd the pot. Any shortcuts here results in the color turning black.
5
Dry the blanched stems, toss them lightly with olive oil, salt, and pepper, and place them on the grill in a single layer. Grill long and slow until they become quite dark and charred but not burned.
6
Toss with the Anchovy Vinaigrette and a splash of sherry vinegar. Serve warm.

403

kcal

Calories

Fat

Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Anchovy Vinaigrette, 2 ounces anchovies (preferably salt-packed, cleaned, rinsed, and soaked in a few changes of milk -- see note), 1/2 ounce minced garlic (about 3 small cloves), 3/4 cup + 4 teaspoons extra virgin olive oil, and more.

Yes, Anna Klinger'S Grilled Swiss Chard Stems With Anchovy Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Anna Klinger'S Grilled Swiss Chard Stems With Anchovy Vinaigrette

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