This salad is a great spring dish using fresh local and seasonal bounty. This dish not only looks amazing, but is also packed with flavour and nutrition. Swiss chard is an excellent source of vitamins K, A, and C, as well as a good source of magnesium, potassium, iron, and dietary fibre.
To easily peel asparagus, use a small, narrow food container to elevate the spear off the cutting board so your peeler won’t hit the board as you swipe it along the length of the spear.
In blender, combine vinaigrette ingredients, except for olive oil. Blend until smooth. With blender on low, slowly add olive oil to mixture until emulsified. Add more salt and pepper to taste, if you wish. Refrigerate in large jar until ready to use. It can be refrigerated for a couple of days.
In saucepan, combine all pickling liquid ingredients and bring to a boil. Stir to dissolve honey or sugar and salt, about 3 or 4 minutes. Remove from heat.
Wash and dry Swiss chard. Remove leaves from stems. Take stems and slice on the bias into 1/8 in (3 mm) pieces. Stir into warm pickling liquid and steep for 20 minutes. Cut remaining chard leaves into bite-sized pieces and add to large bowl.
Snap the bottoms off asparagus spears where they naturally snap when pressure is applied. This will remove the woody fibrous end. You can reserve these pieces for soups or broths. Holding each asparagus spear by the tip, use vegetable peeler to peel long strands, and then cut off tips. Into large bowl with chard leaves, place asparagus tips and their long strands. Set aside.
To prepare fava beans, bring small saucepan with water to a boil. Pop beans from pods and blanch in boiling water for 30 seconds to loosen the outer layer of beans. Using slotted spoon, immediately lift beans from simmering water and plunge into an ice bath to stop the cooking. Reserve cooking liquid. Drain beans from ice water and remove any outer layers of beans that might still be attached before adding beans to asparagus and chard in bowl. Drizzle vegetables with 1/4 cup (60 mL) vinaigrette to lightly coat and marinate while poaching eggs.
Using simmering water from blanched fava beans, add a splash of vinegar and gently poach eggs to soft doneness, about 4 minutes. Remove with slotted spoon to kitchen towel to drain.
To serve, divide salad among 4 plates. Build a round nest of asparagus ribbons and Swiss chard, reserving a few beans for the top. Using slotted spoon, scoop up some pickled Swiss chard stems from pickling liquid and gently shake to drain off excess liquid. Place chard stems on top of each salad along with remaining fava beans. Refrigerate pickling liquid and use for another recipe, if you wish.
Using vegetable peeler or microplane grater, zest flakes of Parmesan over each dish. Sprinkle with freshly ground black pepper and finish with a poached egg in the centre of each plate. Drizzle each with one or two additional spoons of vinaigrette and serve.
This recipe is part of the Root to Stem collection.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.
Breaking with tradition, think of this as a guise of tabbouleh salad with staying power, thanks to the addition of hearty sorghum and fibre-rich navy beans. It also ages fairly well, so it serves as a make-ahead meal that can keep for up to 3 days. A perfect plant-based option for weekday lunches.
This versatile salad featuring chickpeas in a bright, fragrant dressing, holds well in the fridge. Make it in advance or keep it for leftovers. Nigella seeds, also known as kalonji, lend a sweet, nutty flavour with an ever-so-slightly bitter edge that pairs perfectly with sweet potato’s sweetness. Chickpeas please! Chickpeas are a great source of dietary fibre; just 1 cup (250 mL) contains 42 percent of the recommended daily allowance. They’re also a very good source of manganese, which is important for calcium absorption and blood sugar regulation.