Read an Excerpt

Rainbow Carrots and Chard
 
Taste the rainbow: Carrots come in an array of beautiful colors. For this striking side dish, we blanched a variety of colors just until tender and bright, then tossed them with a lemon vinaigrette and the color-coordinated stems of rainbow chard.
 
SERVES 4
 
1 pound small carrots, trimmed and scrubbed
Coarse salt and freshly ground pepper
1 bunch rainbow Swiss chard, stems trimmed (leaves reserved for another use)
2 tablespoons fresh lemon juice, and ½ lemon, thinly sliced into rounds
1 teaspoon sugar
¼ cup extra-virgin olive oil
Fresh mint leaves, for serving
 
1. Prepare a large ice-water bath. Cook carrots in a pot of generously salted boiling water until crisp-tender, about 7 minutes. Transfer to ice bath until cool, then remove with a spider and pat dry.

2. Cook chard stems in boiling water until crisp-tender, about 4 minutes. Transfer to ice bath, drain, and pat dry.

3. Whisk together lemon juice, and sugar in a small bowl; season with salt and pepper. Add oil in a slow, steady stream, whisking until combined.

4. Combine carrots, chard, and lemon rounds in a large bowl. Toss with some dressing, then transfer to a platter. Top with mint and serve.