Kerry’s Kitchen Recipe: Rainbow Chard, Kale, Beet and Carrot Ribbon Salad.

Our April guest chef was Kerry Jean-Francois who presented seasonal salads to our members and guest. The Kale and Beet salad was one of the favorites of the night.

Salad Ingredients:

  • 1 bunch Swiss Chard
  • 1 bunch Purple Kale
  • 1 bunch Green Kale
  • 1 c. Red Cabbage, chiffonade, rinse in cold water
  • 1 ea. Red Beet, medium dice
  • 1 ea. Golden Beet, medium dice
  • 2 ea. Carrot, peeled and cut in half width wise
  • 2 TB Sunflower seed (roasted – shelled)
  • 2 TB Pine nuts
  • 4 TB Feta cheese, crumbled

  1. Preheat oven: 400 F
  2. Rinse and wrap beets in foil, place on sheet pan – roast ~ 40 – 50 min til tender.
  3. Using potato peeler, peel carrot into ribbons.

Salad Dressing Ingredients:

  • 1 TB Garlic, fresh, chopped fine
  • ½ tsp Olive Oil
  • 1/4 c. Balsamic Vinegar
  • ¼ c. Olive Oil
  • 1 tsp Tarragon, fresh, chopped
  1. In small saute pan, toast garlic – remove reserve.
  2. In small jar with lid, combine Balsamic Vinegar and Olive Oil – shake until emulsified.
  3. Add Tarragon to vinegar-oil jar with garlic and shake until well blended.

Final Preparation Direction:
Combine all ingredients and toss with vinaigrette.



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