Red Chard, Avocado, and Blood Orange with Mango-Chutney Dressing

Ingredients for Red Chard, Avocado, and Blood Orange with Mango-Chutney Dressing

• 3 bunches red chard, stems and spines discarded

• Kosher or other salt

• Pepe nero macinato fresco

• 1 large ripe avocado, peeled, pitted, and cut into bite-\xadsized pieces

• 1 large blood orange, zested and sectioned

• 2 cucchiai di olio extravergine d'oliva

• 1 tablespoon brown rice or other vinegar

• 2 tablespoons mango or other store-\xadbought chutney

• 1 handful slivered almonds, toasted

How to make Red Chard, Avocado, and Blood Orange with Mango-Chutney Dressing

Steam or boil the chard leaves for 3 to 4 minutes, then plunge them into cold water. Gently squeeze as much moisture as possible from the chard. You should end up with a ball a little bigger than a baseball. Chop the chard on a cutting board, salt and pepper liberally, and divide into 4 equal portions. Make a small chard wreath on each of 4 plates and fill the middle with avocado pieces and orange sections, artfully arranged however you like.

Put the olive oil, vinegar, chutney, and salt and pepper to taste into a jar and shake vigorously. Carefully drizzle everything with the dressing, using a light hand, then scatter the almonds and grated orange zest over them. Give each plate a final flick of salt and pepper.

Avvertenza

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