AT A GLANCE
"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."
|01||Preheat 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.|
|02||Toast bread slices in the oven until crisp, turning once (about 10 minutes). Drizzle with extra-virgin olive oil and set aside.|
|03||Whisk together extra-virgin olive oil and verjuice, then season to taste.|
|04||Trim 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.