6 broad stalks of Swiss chard, stripped of its green leaves, cut up (You may use celery stalks instead. Scrape them first with a vegetable peeler).
12 - 15 sweet cherry tomatoes
⅓ cup whole Italian parsley leaves
¼ cup chopped pitted black olives
fresh garlic to taste, crushed (optional)
salt and black pepper to taste
½ a lemon juice
1 - 2 tbs. good olive oil
• Lightly blanch stalks. Let them cool.
• Add tomatoes, parsley, olives, garlic, salt, and pepper.
• Drizzle with lemon juice and olive oil. Mix thoroughly to moisten salad.
Serves two as first course. (Or a single person as a luncheon dish, with toasted country bread.)
A glass of Italian light-bodied Pinot Grigio, crisp and acidic, would be wonderful.