Jan 7

Warm Winter Salad

After over-indulging throughout the holidays, one of my favorite things to do this time of year is to pack my meals with an abundance and variety of greens. I especially love the beautiful rainbow of colors of swiss chard, and am sucked in every time I spot them at the market! After testing out a number of different variations, the egg, farro and pickled radish combination right here really hit the spot. While you could easily switch things up to suit your liking (this guy is so versatile), the asian ingredients make this one of the most flavorful recipes in my arsenal. Top is with a fried egg to pack on the protein and I promise even the leafy green haters in your household will be asking for seconds! Enjoy, Anjanee

Asian-Chard-with-Miso-Sesame-Farro-2smll Asian-Chard-with-Miso-Sesame-Farro-3smll Asian-Chard-with-Miso-Sesame-Farro-5smll Asian-Chard-with-Miso-Sesame-Farro-4smll

Asian Chard Salad
Serves 2
A warm, vitamin-packed salad, perfect for the winter months
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
493 calories
81 g
93 g
13 g
23 g
2 g
533 g
1878 g
14 g
0 g
10 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 493
Calories from Fat 112
% Daily Value *
Total Fat 13g
Saturated Fat 2g
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 6g
Cholesterol 93mg
Sodium 1878mg
Total Carbohydrates 81g
Dietary Fiber 15g
Sugars 14g
Protein 23g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 cup semi pearled farro
  2. 1/2 cup water
  3. 1/4 tsp salt
  4. 1/4 tsp sesame oil
  5. 1/2 tsp white miso
  6. 2-3 radishes, thinly sliced
  7. 1 small chili, thinly sliced (optional)
  8. 2 tbsp apple cider/white vinegar
  9. 10 large stalks swiss chard
  10. 2 tsp vegetable oil
  11. 1 large shallot, finely chopped
  12. 2 cloves garlic, finely chopped
  13. 1 inch ginger, finely chopped
  14. pinch of chili flakes
  15. 1 tbsp soy sauce
  16. 2 tsp fish sauce
  17. 1 tsp sesame oil
  18. 1/2 tsp sugar
  19. scallions, finely chopped
  20. fried or poached egg (optional)
  1. In a small pan, combine the farro, water and salt and bring to a boil on medium heat. Cook for about 20 minutes until al dente. Drain excess water and put back into the pan. Stir in the sesame oil and miso. Cover with lid and allow to steam for a further 5-10 minutes.
  2. Meanwhile, place the radishes and chili (if you are using it) in a small bowl and add the vinegar. Set aside.
  3. Prepare the chard by separating the stems from the leaves. Finely chop the stems and cut the leaves into thick ribbons. Keep separate and set aside.
  4. Heat a large saute pan on medium high heat. Add the vegetable oil and shallots. Cook for 30 seconds or so and then add in the finely chopped chard stems, garlic, ginger and pinch of chili flakes. Cook for 5 minutes, stirring often. Add in the ribboned chard leaves, soy sauce, fish sauce, sesame oil, and sugar. Mix well and continue to cook for another 5-6 minutes stirring often.
  5. Serve the chard on top of the farro with a fried or poached egg if desired. Garnish with the pickled radishes, chilies and finely chopped scallions.
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