A light, lemony dressing adds bright appeal to tender Swiss chard.
1 large bunch rainbow Swiss chard
2 tablespoons fresh Meyer lemon juice
1 teaspoon sugar
½ cup grapeseed or olive oil
Dash of cayenne or red pepper flakes (optional)
Sea salt and fresh ground pepper
1. Rinse Swiss chard and pat dry with a paper towel. Trim tough stem ends as needed.
2. Cook the chard in 2 batches in a pot of salted boiling water for about 4-6 minutes each batch, until tender, then immediately plunge into an ice bath to preserve color. Let cool.
3. For the dressing, stir lemon juice, sugar and your choice of spice together in a small bowl. Slowly drizzle in oil and whisk until incorporated. Season with salt and pepper to taste.
4. Once the chard is cool and dry, drizzle with lemon citronette to taste. Season with salt and pepper as needed.