I find that getting back from New York is always a bit heavy. I have a hard time psyching myself up to leave and get back home (aside from the thought of sleeping in my own bed). Walking to the subway from the hotel is always a little sad, seeing all the buildings and shops waking up and buzzing in the morning, knowing you’ll be away from it so soon. We went in and out of sleepiness on the long subway ride to the airport, heads resting on our bags. We sipped coffee together in the bustling airport quietly, watching the travellers hurry by. Rain droplets streamed horizontally across the window during takeoff, grey and rainy city falling away behind us. Home feels a bit different. There’s more purpose and inspiration in the every day, ultimately a great thing!
One thing I really looked forward to while we were making our way back home (cozy comfy bed aside) was a giant heap of vegetables. We ate pretty amazingly on this trip. We went to all of our favourites, had a really special dinner at Blue Hill, had so many treats, delicious coffee from Mud Truck, great cocktails at Booker & Dax… In sum: we ate so much great food.
I originally developed this chard salad rolls recipe for the Toronto Vegetarian Association (their website here), a pretty rad volunteer-driven organization. I look forward to their Veg Fest on the waterfront in September every year. Lots of goodness and wonderful people, gorgeous scenery, it’s perfect. I love using greens as a wrap for all kinds of things. In this version, I give you a few ideas for fillings and a BOMB mango dipping sauce for dunking. It’s like dipping a tidy salad into fresh, sweet, lightly spiced mango goodness, something totally called for after 5 days of indulgence for me.
RAW CHARD SALAD ROLLS WITH SPICY MANGO DIP
Print the recipe here!
NOTES: If you don’t have access to chard, collard or boston lettuce leaves work wonders in the same application. In the event that you are
transporting these (say for a summer picnic), I would recommend stabbing each one with a little toothpick to keep them together since chard lacks the natural “glue” of rice paper rolls.
6-8 leaves of chard (depending on how big they are)
3 cups finely julienned/sliced fruits and vegetables such as: carrots, bell peppers, apples, sprouts, jicama, shaved asparagus, strawberries, beets, radishes, sliced avocado, mild herbs like basil, cilantro & mint
SPICY MANGO SAUCE:
1 cup diced, ripe mango
juice from 1 lime
1 small jalapeno, veins and seeds removed
½ tsp ground cumin
1 tsp grated fresh ginger
2 tsp grapeseed oil (or other neutral oil)
1 tsp nama shoyu or tamari soy sauce
¼ cup filtered water
Cut the stems out of the chard leaves: With a paring knife, carefully cut around the stem, on both sides, up to about the halfway point in the leaf. Repeat with other leaves.
Lay the cut leaf on a cutting board. It should look like the top half of the leaf has two little legs sticking out from under it. Cross one of the “legs” over the other one to form a unified oval-shaped “wrap.”
Place a good handful of julienned vegetables/sprouts onto the center of the oval-shaped leaf. Garnish with a few herb leaves. Carefully wrap the chard around the vegetables, starting with the crossed over/overlapped leaves end and working your way up. Once you’ve reached the end, place the roll seam side down onto your serving plate. repeat with remaining chard and vegetables/herbs.
Make the sauce: Combine all of the mango sauce ingredients in a blender. Turn the blender on to medium-high and puree the mixture. Once smooth and slightly watery, stop the blender. Taste for seasoning. Place sauce into a bowl and serve with the chard spring rolls.