Recipe for Grilled Rainbow Chard Salad With Buffalo Mozzarella1500 Ocean at San Diego's Hotel Del Coronado in Sand Diego features recipes with locally grown ingredients.
Grilled Rainbow Chard Salad With Buffalo Mozzarella
1 bunch Rainbow chard
1 Meyer lemon
3 oz. Ciabatta
4 oz. Prosciutto cotto
2+ oz. Extra virgin olive oil
16 oz. Buffalo mozzarella
Salt and pepper to taste
Pull chard leaves from stems. Wash and drain. Blanch leaves and stems in boiling salted water until tender, immerse in ice water bath, and drain.
Peel lemon skin without pith. Place peel in pot with cold salted water, bring to a boil, drain, and rinse under cold water. Repeat this step two more times. Squeeze juice from skinned lemon, reserve.
Dice ciabatta, toss with 1 oz. olive oil, salt, and pepper. Toast at 350 degrees until golden brown.
Dice prosciutto into 2-inch slices. Render in sauté pan over high heat. Keep warm.
Toss blanched stems and leaves with olive oil, salt, and pepper. Place on grill; turn after each side is marked. In large bowl, toss grilled chard, prosciutto, ciabatta croutons, blanched lemon peel, lemon juice, 1 oz. ounce olive oil, salt, and pepper. Slice mozzarella into equal portions, season, place on top of salad, and drizzle with olive oil.
Photography by Jon Edwards
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