"The tart vegetable flavour of rhubarb plays well with the earthy tones of chard and kale," says Waters. "Verjuice adds acid and fruit. If you can't find verjuice, use a mixture of lemon juice and Champagne vinegar."
- 1 bunch chard, leaves removed (stems discarded), washed
- For drizzling: olive oil
- 4 slices country-style bread
- 2 tbsp extra-virgin olive oil, plus extra, for drizzling
- 1 tbsp verjuice
- ½ rhubarb stalk
- 1Preheat oven to 175C. Cook chard in a saucepan of boiling salted water until tender (2-3 minutes). Cool, then squeeze out most but not all the water and chop coarsely. Transfer to a bowl, season to taste, drizzle with olive oil and set aside.
- 2Toast bread slices in the oven until crisp, turning once (about 10 minutes). Drizzle with extra-virgin olive oil and set aside.
- 3Whisk together extra-virgin olive oil and verjuice, then season to taste.
- 4Trim the leaves and tough tail end from rhubarb, cut into 7cm pieces then, using a swivel-bladed vegetable peeler, shave off thin slices. Toss in a bowl with the verjuice dressing and a pinch of salt. Fold in cooked chard. Check seasoning and adjust as needed. Pile onto the toasted bread and serve.
Note This recipe is from The Art of Simple Food II ($40, hbk) by Alice Waters, published by Clarkson Potter and reproduced with GT style changes.
Drink Suggestion: Fruity sauvignon blanc. Drink suggestion by Max Allen