Pure luck: Found a good sounding salad recipe and had the main ingredients oh hand – fennel and red chard. A little thinking and the richness of baked feta balanced with the mild tang of a Cara Cara orange sounded like the rest of a meal.
Confession: Only dinner was meatless. It’s a start.
Wilted Chard and Shaved Fennel Salad
1 lb. rainbow chard
1 Tbsp olive oil
1 cup thinly sliced fennel bulb
¼ cup water
¼ cup chopped pistachios
2 Tbsp fennel fronds
1 Tbsp apple cider vinegar
¼ tsp black pepper
1/8 tsp kosher salt
Coarsely chop chard leaves; thinly slice stems to equal 1 cup. (Reserve remaining stems for another use.)
Heat olive oil in a large skillet over medium heat. Add chard stems and fennel and cook, stirring often until starting to soften – about 3 minutes.Add chard leaves and ¼ cup water, cover until just starting to wilt – about a minute and a half. Drain. Toss with apple cider vinegar and salt and pepper.
Divide into four servings. Top each evenly with the chopped pistachios and fennel fronds.
Block feta to allow 4 oz. per person
Heat oven to 400º
Cut feta into individual servings. Brush all sides with olive oil.
Put feta on a foil-covered baking sheet and cook for 20 minutes. Turn on broiler and put feta under it for 2 – 3 minutes until it gets a little color. Carefully transfer to plates and garnish with a fennel frond or two. Serve warm.