I really should call this Christmas Pudding Salad because everything apart from the chard and the olive oil was to hand because I was making Christmas pudding.
This salad breaks a couple of rules because firstly it uses allspice, which doesn’t normally get used in savoury dishes in this country (I think it gets used with lamb in Finland) and secondly because you’re not supposed to let green leaves sit in a salad dressing because they go wilted and nasty. Chard, however, has leaves robust enough to actually need sitting in the dressing for a bit – think coleslaw. If you don’t have chard to hand, kale would be excellent and even green cabbage would do. I do like the chard though, I used rainbow chard and its jewel-like colours shine out in this simple dish.
2 tbsp flaked almonds
1/4 tsp allspice
2 tbsp olive oil
Finely shred the chard leaves and stalks and place in a large bowl.
Segment half the orange and add the segments to the chard.
Juice the rest of the orange and reserve.
Sprinkle the almonds over the chard and orange segments.
Add the allspice and olive oil to the orange juice, mix thoroughly and season with salt and pepper.
Mix the dressing with the chard.
Leave to stand for about 15 minutes before serving.
Serves 2 as a main salad.