Chard, Radish and Hazelnut Salad with Cumin, Coriander and Orange Juice Dressing

By / Photography By Jennifer Bakos | May 04, 2017

Ingredients

  • 1 medium orange, zested and juiced
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons finely chopped cilantro, leaves and stems
  • 2 teaspoons sherry vinegar or white balsamic vinegar
  • 1 teaspoon toasted, ground cumin powder
  • 1 teaspoon toasted, ground coriander powder
  • 6 cups washed and torn chard leaves
  • ½ cup, thinly sliced chard stems
  • ⅓ cup chopped, toasted hazelnuts
  • Black pepper and allspice berries blend
  • Flaky sea salt

Preparation

To make the dressing, in a large wooden bowl, whisk 1 teaspoon orange zest and all of the orange juice, oil, cilantro, vinegar, ground coriander and cumin. (Freeze any remaining zest in an ice cube tray, 1 teaspoon zest mixed with 1 teaspoon water for future use.) Add chard leaves, chopped stems and hazelnuts. Toss to combine. Season with flaky sea salt and freshly ground black pepper and allspice berries to taste. Serve.

Ingredients

  • 1 medium orange, zested and juiced
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons finely chopped cilantro, leaves and stems
  • 2 teaspoons sherry vinegar or white balsamic vinegar
  • 1 teaspoon toasted, ground cumin powder
  • 1 teaspoon toasted, ground coriander powder
  • 6 cups washed and torn chard leaves
  • ½ cup, thinly sliced chard stems
  • ⅓ cup chopped, toasted hazelnuts
  • Black pepper and allspice berries blend
  • Flaky sea salt
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