Chard Salad
Origin: Buenos Aires
Source: María Fragueiro de La Torre, 1890
Ingredients
- chard (acelgas)
- 2 heads onion
- 1 tablespoon broth (caldo)
- oil
- vinegar
- pepper
- bread
Instructions
- Boil the chard in plenty of unsalted water with two heads of onion until it falls apart at a touch.
- Drain, strip out the stalks, and mash to a paste, thinning with a spoonful of broth.
- Chop the cooked onion fine and mix into the chard.
- Dress with oil, vinegar and pepper beaten in a cup, using more oil than vinegar.
- Toast very thin bread slices and top each with a spoonful of chard; arrange in a small salad bowl.