Chard, potato and ricotta salad
Warm chard and potato salad with ricotta and lemon.
Active time25 min
Cooking20 min
Total35 min
Add to my week
Loading your week…
Ingredients
- 400 g chard
- 400 g potatoes
- 200 g ricotta
- 30 ml olive oil
- 30 ml lemon juice
Preparation
Peel and dice the potatoes, then cook in simmering water for 15 to 20 minutes. Drain.
400 g potatoes- vegetable peeler
- knife
- saucepan
- colander
Meanwhile, wash the chard. Separate the stalks from the leaves. Cut the stalks into small pieces and cook for 10 minutes in another saucepan, adding the shredded leaves for the final 3 minutes. Drain thoroughly.
400 g chard- knife
- second saucepan
- colander
Mix the warm vegetables with the oil and lemon juice. Divide between plates and add the drained ricotta in small spoonfuls.
200 g ricotta30 ml olive oil30 ml lemon juice- salad bowl
- spoon
Allergens
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration