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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.