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Swiss Chard Salad

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.

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