Serious Eats: Recipes
Cook the Book: Cool Chard with Peppery Ricotta
In the winter, braised and roasted vegetables may be de rigueur, but chilled vegetables can be satisfying even in cold weather. If you're looking for something different, try this Cool Chard with Peppery Ricotta from Mario Batali's latest, Molto Batali.
Even though the chard is blanched and served cool, there's something quite hearty about a big bowl of greens dressed with bracing red wine vinegar and topped off with creamy nutmeg-scented ricotta. It's the kind of bright side that's welcome after a few weeks (or months) of roasted squash and root veggies, one that will wake you up instead of tucking you in. With a few slices of crusty bread, this cool chard makes a wonderful quick lunch, or for something more substantial, serve it with a wedge of frittata.
As always with our Cook the Book feature, we have five (5) copies of Molto Batali to give away this week.