Cool Chard with Peppery Ricotta

Mario Batali, Simple Family Meals, HarperCollins 2011

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Ingredients

Cool Chard with Peppery Ricotta		1 1/2 cups fresh ricotta, drained
3 pounds red or white Swiss chard, leaves sliced into 1/2-inch-wide ribbons		1/2 teaspoon freshely grated nutmeg
6 tablespoons extra virgin olive oil		3 tablespoons freshly cracked black pepper
1/4 cup red wine vinegar

Total:

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1
Bring 8 quarts of water to a boil in a large pasta pot. Set up a large ice bath nearby.
2
When the water comes to a boil, add 2 tablespoons salt. Drop the chard into the water and cook until tender, 7 to 8 minutes.
3
Drain the charg and plunge it into the ice bath. When it has cooled; drain it well. Place the chard between two platters and press them together very firmly to release the excess water. Place the chard in a large mixing bowl, add the oil and vinegar, and toss. Season lightly with salt, and set in a cool place or in the fridge.
4
Mix the ricotta, nutmeg, and black pepper in a bowl until well blended. Set aside.
5
When ready to serve, arrange the chard on a wide, flat platter and spoon 10 to 12 small dollops of the ricotta around it. Serve cool.

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