While you might expect summer salads to be comprised of garden fresh plump, ready to burst red tomatoes or bright orange hot peppers and roasted corn--our summer here in Normandy has been a complete mix of sun and showers, a few warm rays, but mostly windy, chilly and half-way summery.
So the 'summer' that we have has so far has inspired fresh summer ingredients with a few cooler weather ones, topped with warm melted goodness--(and a hefty side of 'tartine' with 'chevre'!---for comfort!)
Here is a salad that marries the warm with the cold--and fits our summer perfectly! Maybe yours too!
Warm Chard & Beet Salad with Red Onion and Goat Cheese
A huge bundle of colorful chard
Steamed beats, chopped and chilled
Thin slices of steamed and chilled zuchinni
Feta or French goat cheese 'chevre'
Red wine vinegar
Fresh garden herbs; thyme, basil, savory and parsley
Salt and pepper
Clean the chard and remove the ribs, chop and prepare to saute first in 2 tbs olive oil while you set the leaves aside. Add 1/4 chopped red onion and once tender, add the remaining leaves of chard until wilted.
In a large 'saladier' mix cubbed beets with zuchinni, 4 tbs red wine vinegar and salt and pepper. Add chopped herbs and combine with warm chard mixture. Lastly top with crumbled goat cheese.
A baguette 'tartine' with cheese and fresh basil makes a perfect summer lunch--on a warm or chilly summer day!