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Wilted Chard and Basil-Grapefruit Sesame Salad Recipe

Prep Time25 minutes
Total Time25 minutes
Course: Main Course, Salad
Calories:
Author: Valentina K. Wein

Ingredients

For the dressing:

  • 1 tablespoon rice vinegar
  • ¼ teaspoon sea salt
  • About 20 turns of freshly ground black pepper
  • 1 tablespoon sesame oil
  • 1 tablespoon grapeseed oil

For the salad:

  • 20 large chard leaves washed and roughly chopped (any color you'd like -- I used red and white)
  • 1-¾ cups packed whole basil leaves, washed and dried
  • 2 Honey Ginger Broiled Grapefruits OR 2 fresh Ruby grapefruits for either one: skin removed and cut into bite-sized pieces
  • 1 tablespoon plus 1 teaspoon toasted sesame seeds

Instructions

For the dressing:

  • Add the vinegar, salt and pepper to a small bowl. Then gradually whisk in the sesame and grapeseed oil. Set aside. (TIP: if you combine all the ingredients for a dressing in a jar, put the lid on, and shake, it's much easier than in a bowl with a whisk. Just sayin.')

For the salad:

  • While the chopped chard is still a tiny bit damp from being washed, add it to a large, dry sauté pan. Turn the heat to medium and cover. Remove the pan from the heat as soon as you see the chard has slightly wilted, about 3 minutes. Add the chard to a large mixing or serving bowl to cool.
  • Once the chard has cooled down, add the basil leaves, grapefruit, dressing, and about half of the sesame seeds. Toss to combine, and sprinkle the remaining sesame seeds on top of the salad. (To toast the seeds, place them in a little, dry sauté pan over medium-high heat just until they're aromatic, about 2 minutes.)

Notes

If you use fresh grapefruit, rather than the broiled one, add a bit of honey to the dressing. Please note the the "prep time" does not include making the Honey Ginger Broiled Grapefruit, which takes about 15 minutes.