Farro and Swiss Chard Salad With Grapefruit Vinaigrette

By Martha Rose Shulman

Total Time: 15 minutes
Rating: 4(144)
Notes: Read community notes

A farmer at my market recently was selling huge, sturdy bunches of Swiss chard, the kind I used to cook with in France, with wide ribs and heavy leaves. One bunch weighed almost 2 pounds; the leaves alone, off the stems, weighed in at about 13 ounces. I used the greens for more than one dish, including this substantial salad, to which I also added diced sautéed chard ribs.

Featured in: Farro and Swiss Chard Salad With Grapefruit Vinaigrette

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:4 servings

1tablespoon extra virgin olive oil
½cup diced chard stems
1garlic clove, minced
1cup coarsely chopped blanched or steamed chard leaves (about ½ pound uncooked) (see note)
Salt and freshly ground pepper to taste
2cups cooked farro
1ounce broken walnuts (about 3 tablespoons)
2tablespoons chopped parsley
½cup grapefruit vinaigrette

Ingredient Substitution Guide

Preparation

Step 1
Heat the olive oil over medium heat in a medium size skillet and add the chard stems. Cook, stirring often, until the stems are crisp-tender, 3 to 4 minutes. Add the garlic and continue to cook, stirring, for another 30 seconds to a minute, until the garlic is fragrant. Stir in the chopped blanched or steamed Swiss chard leaves, add salt and pepper to taste, and stir the mixture until the chard is coated with oil, 30 seconds to a minute. Remove from the heat and transfer to a large bowl.
Step 2
Add the farro, walnuts and parsley to the bowl. When ready to serve, toss with the dressing. Arrange on a platter or in a serving bowl.

Tips

To steam chard leaves, separate them from the ribs, wash thoroughly and place in a steaming basket over 1 to 2 inches boiling water. Cover and steam for 2 to 3 minutes, until wilted. Rinse briefly with cold water and squeeze out excess water. Chop coarsely.
All of the components of this salad will keep for 3 days in the refrigerator. The salad can be composed a day ahead, but don’t toss with the dressing until ready to serve.

Ratings

4 out of 5

144 user ratings

Have you cooked this?

Private Notes

Leave a Private Note on this recipe and see it here.

Cooking Notes

There aren’t any notes yet. Be the first to leave one.

double the spices2 months ago

Delicious but the grapefruit dressing makes this quite time consuming - it can easily be replaced with a simple honey vinaigrette. I also roasted the walnuts for extra flavour.

LINDA1 year ago

I added 2 Tbsp. Currants , soaked in water and drained, Toasted the walnuts and added arugula and parsley instead of just parsley. I also just used a squeezed 1/2 orange to regular vinagriette.

Brian3 years ago

Decided this recipe needed a couple extras so we added feta, and Sicilian olives. Served with grilled chicken. We would make it again, but would add more chard and walnuts.

Jessica4 years ago

Good but plain, roasted mushrooms help diversify the flavor.

SophieM4 years ago

I didn’t have space / time for another saucepan so just microwaved the juice and honey. It worked fine and did still reduce slightly. Served it with salmon and it was delicious!

alice5 years ago

Great summer lunch salad. Added some chestnut mushrooms and replaced chard by spinach and it was delicious. Great vinaigrette

Lily6 years ago

I really enjoyed this salad.. The vinaigrette is great and so are the walnuts!!

London6 years ago

Not really worth the effort. The vinaigrette is delicious but the salad itself is unremarkable.

Private notes are only visible to you.