Home >  Lifestyle >  Food

Drizzle this vinaigrette on summer tomatoes, corn on the cob, steamed potatoes, even over chilled leftover pasta for a quick salad.

• 10 cloves garlic
  

• 10 black peppercorns
  
• 1/2 teaspoon salt
  
• 1/4 cup lemon juice (3 small lemons)
  
• 1 cup olive oil
  
• 1 big bunch red or green Swiss chard, washed, with most of the stem removed

Combine garlic cloves, peppercorns, salt and lemon juice in a blender and blend until smooth. With the motor running, slowly add the olive oil until emulsified. Taste for salt. Make ahead of time and store, refrigerated, for up to 2 weeks. Just before serving, steam chard until tender, about 5 minutes. Drain excess water and toss with 1/4 cup Lemon Garlic Vinaigrette at room temperature.

Serves 4.

"Hope's Edge: The Next Diet for a Small Planet" by Francis Moore Lappe and Anna Lappe

Sunday, September 22, 2002