Rainbow Carrots and Chard

 Rainbow Carrots and Chard

Yield: 4 Servings

Side Dishes Vegetarian

Taste the rainbow: Carrots come in an array of beautiful colors. For this striking side dish, we blanched a variety of colors just until tender and bright, then tossed them with a lemon vinaigrette and the color-coordinated stems of rainbow chard.

  • 1 pound small carrots, trimmed and scrubbed
  • Coarse salt and freshly ground pepper
  • 1 bunch rainbow Swiss chard, stems trimmed (leaves reserved for another use)
  • 2 tablespoons fresh lemon juice, and ½ lemon, thinly sliced into rounds
  • TK vinegar
  • 1 teaspoon sugar
  • ¼ cup extra-virgin olive oil
  • Fresh mint leaves, for serving

Carrots Salt Black Pepper Swiss Chard Chard lemon juice Lemon White Vinegar sugar Olive Oil Mint

  1. Prepare a large ice-water bath. Cook carrots in a pot of generously salted boiling water until crisp-tender, about 7 minutes. Transfer to ice bath until cool, then remove with a spider and pat dry.
  2. Cook chard stems in boiling water until crisp-tender, about 4 minutes. Transfer to ice bath, drain, and pat dry.
  3. Whisk together lemon juice, vinegar, and sugar in a small bowl; season with salt and pepper. Add oil in a slow, steady stream, whisking until combined.
  4. Combine carrots, chard, and lemon rounds in a large bowl. Toss with some dressing, then transfer to a platter. Top with mint and serve.