Swiss Chard and Crisp Shallot Rolls with Cilantro Raita
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 first-course or side-dish servings
- 1 cup vegetable oil
- 1/2 teaspoon fine sea salt
- 1/2 cup chopped fresh cilantro
- 1 small garlic clove
- a deep-fat thermometer
PreparationFry shallots: 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. Make rolls: 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. Make raita: 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. Cooks' notes:
PreparationFry shallots: 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. Make rolls: 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. Make raita: 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. Cooks' notes:
