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Shredded Swiss Chard Salad

Adapted from The Farm cookbook by Ian Knauer

Serves 4 - 6

 

1 bunch rainbow chard

1 clove garlic

1 small red onion, finey chopped

Kosher salt and fresh ground pepper

2 Tbsp extra virgin olive oil

2 Tbsp apple cider vinegar

1 red bell pepper (such as Carmen), sliced into thin strips

1 Anaheim chile or other hot pepper, sliced into thin strips, seeds removed if too much heat

5 oz (1 1/2 cups) fresh mozzarella cheese, coarsely shredded

 

After removing stems, stack chard leaves in a pile and roll up tightly (like a cigar), thinly slice crosswise into very fine strands; can slice stems into thin pieces (like celery stalks) and throw those in as well.

Make a vinaigrette by mashing the garlic with the salt (about 1/2 tsp) and pepper (about 1/4 tsp), then whisking with oil, vinegar, onion, and chile.  Toss in the chard and sweet pepper.  Sprinkle with the mozzarella, taste, and season with more salt and pepper if needed.

This entry is related to the following products. Click on any of them for more information.
Garlic, Swiss Chard, Pepper: Hot, Pepper: Bell or Sweet, Onion, Red,