Rainbow Chard Carrot Salad with Fennel and Dijon Vinaigrette
October 18, 2021

This simple dish is a colorful celebration of rainbow chard and carrots! Their earthy flavors are brightened with a flavor-packed fennel and dijon vinaigrette. You can prepare the salad raw but after a quick blanch, these veggies are more vibrant, softer, and easy to eat. It’s a great recipe to add to your meal-prep menu as the flavors intensify with time in the fridge.
Serves: 4
Ingredients:
1 bunch of local roots rainbow chard
2 small local roots carrots (one large carrot)
1/2 cup of olive oil
2 tablespoons lemon juice
1 tablespoon dijon mustard
½ tablespoon honey
1 ½ tablespoons ground fennel seed
1 tsp of red pepper flakes
1 tsp of garlic powder
1 tsp of lemon zest
Salt and pepper
Optional Garnish:
¼ cup toasted walnuts or pistachios
Vegetables:
- In a large pot, bring water to a boil with a few pinches of salt.
- Cut rainbow chard greens and bottom stems into 1-inch pieces. Set aside
- Peel carrots and cut into pieces the same size as the chard stems. (Rectangles about a ¼ inch thin, 4 inches in length, and ½ inch in width)
- In your sink, prepare a colander and a large bowl of ice water.
- Once water is boiling, cook carrots and chard stems for 3 minutes. Then add chard greens and cook for 1 minute.
- Immediately strain veggies and place vegetables in ice water for 2 minutes. This blanching process keeps your veggies crisp by stopping the cooking process.
- Strain again, dry, then transfer to a large bowl.
The Vinaigrette:
- To a mason jar, add all remaining ingredients. Shake until smooth then add salt and pepper to taste. If you prefer a creamier dressing, add an extra tablespoon of mustard and ground fennel.
Recommended Assembly:
- In a large bowl, toss carrots, chard greens, and stems in a bowl with 2-3 tablespoons of the vinaigrette. Save remaining vinaigrette in the fridge.
- Place on a large plate or into 4 small bowls. Garnish with toasted nuts and extra vinaigrette.
This recipe was created by Local Roots recipe developer Molly Alexander @veganish.molly
Share: