Grilled Swiss chard stems with anchovy vinaigrette

Des grillades de bettes tiges avec une vinaigrette anchois

30 minutes, not including the prep time for the anchovies
Cooking time : 15 minutes

Anchovy Vinaigrette

2 ounces anchovies (preferably salt-packed, cleaned, rinsed, and soaked in a few changes of milk )
1/2 ounce minced garlic, about 3 small cloves
3/4 cup + 4 teaspoons extra virgin olive oil
1/2 teaspoon red chile flakes, or more to taste
Cover anchovy fillets in milk by about an inch for 12-24 hours, changing the milk once or twice. Taste them periodically until the saltiness decreases to your taste.  Do not over-soak, as you will have tasteless anchovies.
Drain anchovies, rinse, and pat dry.
Blend all ingredients in a blender or food processor until well combined but still a little chunky. This makes more than you will need for the grilled chard recipe.

Grilled Swiss Chard Stems

Stems from 1 large bunch Swiss chard. Reserve greens for another use
2 tablespoons extra virgin olive oil
Salt and freshly ground pepper to taste
1/4 cup anchovy vinaigrette
1 teaspoon sherry vinegar

Wash the chard stems, cut off any dark edges, and cut into 5 to 6-inch lengths.
Blanch stems in salted boiling water in batches till just tender, about 2 minutes per batch, then transfer to an ice bath.
Dry the blanched stems, toss them lightly with olive oil, salt, and pepper, and place them on the grill in a single layer. Grill slowly until they become dark and charred but not burned.
Toss with the anchovy vinaigrette and a splash of sherry vinegar. Serve warm

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