(Photo credit Erika Pineda Ghanny)
A few weeks ago at the Big Traveling Potluck, we served this Swiss Chard Caesar Salad Mom developed for Whole Foods Market using Archi’s Acres Swiss Chard. At our Friday night “Love Local” themed dinner the owners of Archi’s Acres, Colin and Karen Archipley, shared with us a brief history of their farm.
While Colin was serving as a rifleman in the United States Marine Corps, he and Karen managed to save a neglected avocado farm and turn it into robust small-scale, organic farm which now grows basil, kale, avocadoes, and chard to local markets – including Whole Foods.
In addition to being the kind of farmers we’d all like to buy our produce from, Colin and Karen started a training program for transitioning veterans in need of skills and employment. Since starting VSAT (Veterans Sustainable Agriculture Training) in 2007, they have trained over 100 veterans in sustainable agriculture, creating more jobs for veterans and more farmers for America. How winning is that?
Even better, they have been so successful they’re in the process of rolling out similar programs nationwide. Now this is truly food worth celebrating.
(Photo credit Erika Pineda Ghanny)
- 4 cloves garlic
- ¼ cup pure olive oil
- 2 heaping cups ¾-inch bread cubes, cut from a crusty European-style loaf
- Salt
- 2 tablespoons lemon juice
- 2½ tablespoons mayonnaise
- ¼ teaspoon Worcestershire
- Ground black pepper
- 5 tablespoons pure olive oil
- ¼ cup each: finely grated and coarsely Parmesan cheese (preferably Reggiano),
- 8 cups washed, stemmed, and coarsely torn Swiss Chard
- Mince garlic cloves in a food processor or blender. Scrape down sides of bowl or canister and add olive oil through feeder tube. Continue to process so that garlic releases its flavor into the oil, about 30 seconds. Strain garlic from oil through a fine-mesh strainer; reserve garlic.
- Heat a 10-inch skillet over medium heat. Place bread cubes in medium bowl. Drizzle garlic oil evenly over bread, along with big pinch of salt; toss to coat.
- Add bread cubes to hot skillet and toast, turning the cubes and shaking the pan often, until crisp and golden brown, 5 to 7 minutes. Return croutons to bowl and set aside to cool while preparing salad.
- Whisk lemon juice, mayonnaise, half of the reserved garlic (save remaining garlic for another use) Worcestershire, a pinch of salt, and a few grinds of pepper in a small bowl. Slowly whisk in oil to make a creamy dressing, stir finely grated cheese, and set aside.
- Place Swiss chard in a large bowl; add dressing and toss to coat. Add croutons; toss again. Add cheese: toss once more. Serve immediately, sprinkling each salad with a little coarsely grated Parmesan cheese.
I’ve got spinach and fresh garlic ready now, but I’ll wait a month for the swiss chard so I can try this – it looks so good!
What a fabulous recipe!!
This salad was fantastic, and I appreciate any dish that packs an extra punch of vitamins. VSAT is such a fantastic program…what an amazing vision Colin and Karen have.
The program that Colin and Karen have developed is incredibly inspiring. The men and women who work so hard to be of service to our country are often left feeling unmoored after returning home from their tour of duty. Being able to grow something that will eventually feed the family and their community is just another way of being of service–a way of living service men and women have grown to love. Thank you for the recipe and for sharing Karen and Colin’s story.
I had some swiss chard to use up in the fridge and found this recipe. My family LOVED it!!!! Thank you