Swiss Chard And Crisp Shallot Rolls With Cilantro Raita Recipes

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SWISS CHARD WITH CRISPY SHALLOTS



Swiss Chard with Crispy Shallots image

Provided by Alex Guarnaschelli

Categories     side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 7

2 cups canola oil, plus 2 tablespoons
6 shallots, peeled and thinly sliced
1 tablespoons all-purpose flour
Kosher salt and freshly ground white pepper
2 bunches (about 2 to 2 1/2 pounds) Swiss chard, trimmed and washed, leaves separated from stalks, the stalks cut into 1-inch thick and 3-inch long matchsticks, leaves torn into bite-size pieces
1 tablespoon extra-virgin olive oil
2 tablespoons sherry vinegar

Steps:

  • In a medium pot, heat 2 cups oil to 325 degrees F.
  • In a bowl, toss the shallot slices with the flour. Test a shallot slice to assure the oil is sufficiently hot enough to fry the shallots. Fry them in small batches until golden brown, removing them with a slotted spoon and drain them on a paper towel. Season with salt and pepper, to taste.
  • Heat a large skillet, and add 1 tablespoon of oil. When the oil begins to smoke, add the Swiss chard stalks and season with salt and pepper. Cook until tender, 3 to 5 minutes. Transfer to a serving bowl. Heat the remaining oil and quickly saute the leaves until they "wilt", 1 to 2 minutes. Combine in the bowl with the stalks. Stir in the olive oil and sherry vinegar. Top with the shallots.

SWISS CHARD AND CRISP SHALLOT ROLLS WITH CILANTRO RAITA



Swiss Chard and Crisp Shallot Rolls with Cilantro Raita image

The raita - a type of Indian yogurt sauce - makes a terrific dip for the rolls. A cilantro raita seemed right for this global menu because cilantro is one of the most widely used herbs in the world.

Yield Makes 4 first-course or side-dish servings

Number Of Ingredients 8

1 cup vegetable oil
1/2 pound shallots, thinly sliced (2 cups)
8 medium Swiss chard leaves, stems trimmed flush with leaves
1 small garlic clove
1/2 teaspoon fine sea salt
1/2 cup chopped fresh cilantro
1 cup whole-milk yogurt
a deep-fat thermometer

Steps:

  • Heat oil in a 1-quart saucepan over moderately high heat until hot but not smoking (365°F on deep-fat thermometer), then fry shallots in 3 batches, stirring occasionally, until golden brown, 2 to 3 minutes. Transfer as fried with a slotted spoon to paper towels to drain, spreading evenly, then cool.
  • Cook chard leaves in a large pot of boiling salted water until tender, about 2 minutes. Transfer with tongs to a bowl of ice and cold water to stop cooking. Drain well and pat dry with paper towels.
  • Halve each leaf lengthwise, discarding rib. Place 1 tablespoon shallots at 1 end of a chard strip and firmly roll up, forming a cigar shape. Make 15 more rolls in same manner.
  • Mash garlic to a paste with sea salt using a mortar and pestle (or mince and mash with a large heavy knife). Purée cilantro with garlic paste and 1/4 cup yogurt in a blender, scraping down sides occasionally. Transfer to a bowl and stir in remaining 3/4 cup yogurt. Serve chard rolls with raita.

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