A delicious alternative to the usual appetizers are these little bundles of swiss chard, drizzled with lemon-oil dressing and sprinkled with minced hard-cooked eggs and bacon. You can also serve them at room temperature as a vegetable salad, if you wish, to make a good accompaniment to grilled and cold, sliced meats.
If you wish to offer these as a salad and serve right away, a light bacon dressing can be used. After frying the bacon an crumbling over the chard, pour off bacon fat. In same skillet, heat 3 tablespoons olive oil. Remove from heat. Stir in 3 tablespoons red wine vinegar, 1 1/2 tablespoons lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Drizzle over the chard. Serve on a circle of sliced hard-cooked eggs.
Makes 4 servings.
Easy and tasty.
Hot and Cold Appetizers, Section 1, Card 61.
Swiss Chard Bundles
- 1 pound swiss chard green or red, washed well
- 2 hard-cooked eggs minced
- 3 slices bacon fried and crumbled
- salt and pepper to taste
Trim discolored ends of stems and discard. Cut off stems from leaves.
In a small amount of water, boil stems about 5 minutes until tender.
Remove. Add leaves. Cook 2 to 3 minutes, or until limp. Remove. Drain.
Reserve 8 well-formed leaves. Coarsely chop remaining leaves and stems. Divide into 8 portions. Wrap each portion in each leaf. Place seam-side down on serving plate.
Prepare dressing by mixing together oil and lemon juice. Drizzle over bundles. Sprinkle with egg and bacon. Season with salt and pepper. Serve at room temperature.