We’ve had one more success from Sarah Britton’s My New Roots: this delectable salad of grilled zucchini and green onions with baby Swiss chard, spinach, and walnuts. I must admit that we don’t often grill vegetables. But the grill was already on today for Father’s Day, and so I (with my dad’s close attention) was able to get something of a char on these vegetables before he cooked the meat.
Britton calls only for spinach (as well as for hazelnuts instead of walnuts), but I thinned out a row of chard this morning and tossed in a few good handfuls of what I pulled out. Swiss chard is one of the best vegetables. Seriously. The grilled vegetables were placed over a bed of the greens, which were tossed with a vinaigrette of olive oil, raw honey, lemon juice, minced garlic, and minced serrano.