* Exported from MasterCook *
Turkish Swiss Chard Salad with Garlicky Yogurt
Recipe By :Chef Musa Dagdeviren, Istanbul, Turkey
Serving Size : 6 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Amount Measure Ingredient -- Preparation Method
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1 medium red bell pepper
2 pounds Swiss chard -- leaves only, finely chopped
Kosher salt
3 tablespoons extra-virgin olive oil
5 medium garlic cloves -- minced
1 cup plain whole milk yogurt
1/4 cup tahini -- at room temperature
3 tablespoons fresh lemon juice
1/4 teaspoon crushed red pepper
1 tablespoon chopped flat-leaf parsley
1.Roast the red bell pepper directly over a gas flame or under a preheated
broiler, turning as needed, until charred all over. Transfer the pepper to
a bowl, cover and let steam for 10 minutes. Peel and seed the pepper, then
cut it into 1/4-inch dice.
2.Put the Swiss chard in a large colander set in the sink. Sprinkle 1
tablespoon of salt over the chard and rub it into the leaves with your
fingers. Let stand for 1 minute, then rinse the chard and squeeze dry.
3.Heat 2 tablespoons of the olive oil in a large skillet. Add 2 of the
minced garlic cloves and cook over moderate heat until fragrant, about 1
minute. Add the Swiss chard and cook, stirring, until tender, about 7
minutes. Add the roasted red pepper and cook for 1 minute. Transfer the
vegetables to a platter and spread them in an even layer. Let cool.
4.In a medium bowl, mix the yogurt with the tahini, lemon juice and the
remaining 3 minced garlic cloves. Season with salt. Spoon the yogurt sauce
over the cooled Swiss chard.
5.In a small skillet, heat the remaining 1 tablespoon of olive oil. Add
the crushed red pepper and cook over moderately high heat until the pepper
begins to sizzle, about 10 seconds. Pour the pepper oil over the yogurt
sauce. Sprinkle with the chopped parsley and serve.
Make Ahead: The recipe can be prepared through Step 4 up to 1 day ahead.
Refrigerate the Swiss chard and yogurt sauce separately.
Serve With: Warm pita bread or lavash.
SERVINGS: 6 as meze or starter
TOTAL TIME: 35 MIN
This Cypriot salad, which is traditionally served as part of a meze along
with a glass of anise-flavored raki, is particularly refreshing. Instead
of blanching the Swiss chard in boiling water, Musa rubs salt into the
leaves and then wilts them in a warm skillet, thus retaining all the
vibrant color and flavor.
Cuisine:
"Turkish"
Source:
"Food & Wine, July 2004, Master Chef of Turkey"
S(Formatted by Chupa Babi):
"Aug 2012"
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Per Serving (excluding unknown items): 230 Calories; 13g Fat (49.6%
calories from fat); 7g Protein; 24g Carbohydrate; 4g Dietary Fiber; 0mg
Cholesterol; 490mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 1/2
Vegetable; 0 Fruit; 2 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
