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Chard with Buttermilk and Sun-dried Tomatoes

10 September

Ingredients:

For the Dressing:
5 sun-dried tomato halves (not packed in oil)
½ cup hot water
½ cup buttermilk
3 tablespoons olive oil
1 tablespoon red wine vinegar
sea salt and freshly ground black pepper

For the Salad:
1 bunch chard, stems removed, and cut into very thin slices and leaves torn into big pieces
1 tablespoon olive oil
5-6 radishes, trimmed and sliced thin
2 carrots, grated

Directions:

For the Dressing:
1. Cover the tomatoes with the hot water and let them sit for about 30 minutes to reconstitute.
2. Take the tomatoes out of the water (save the soaking liquid), chop them and put them in a blender with the buttermilk. Whir them around until the tomatoes are pureed. Add the oil and vinegar, 2 tablespoons of the soaking water, and salt and pepper to taste. Whir to combine into a creamy dressing. Taste the dressing with a piece of chard and adjust the seasoning. Pour it into a jar.

For the Salad:
1. In a large skillet, heat the oil over medium heat. Add the chard stems and lightly sauté for about 3 minutes, until the stems begin to soften. Add the leaves and sauté for a few more minutes, just until the chard has slightly wilted. Remove from heat and the skillet.
2. Mix the carrots and radishes in a salad bowl and toss with enough dressing to just coat. Add the chard and toss with another 1/3 cup of dressing, just enough to coat, or to your desired consistency. The extra dressing will keep in the refrigerator for about 1 week.

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