I am not sure about you but there are times when a recipe or a food idea catches my eye and I cannot seem to get it out of my head. Do you do that? Given that our winter is coming to an end here and there are days when the sun peeks out, I am starting to crave salads of all kinds again. Not long ago I came across a salad of just swiss chard. Swiss chard? I use that in a variety of other things like Breakfast Acelga Squares and poultry stuffing. But an entire salad of just swiss chard? I was game to try it but not to sure how I would enjoy it.
Swiss chard is a funny one to use in recipes. For the most part, I prepare it the same. Cut the crunchy stem out of the middle. Lay all the leaves on top of one another. Roll it up cigar style and begin thinly, ever so thinly, slicing the swiss chard. This makes it a perfect salad texture.
This is a great salad and would be a perfect accompaniment when you make the Beef with Mushroom Gravy and Quinoa Pilaf.
- 1/2 pound Rainbow Swiss chard
- 1 teaspoon minced garlic
- Kosher salt
- 1 1/2 tablespoons extra-virgin olive oil
- 1 tablespoon cider vinegar
- 2 tablespoon minced red onion
- 1 teaspoon minced aji limo (or other spicy chile pepper)
- Remove leaves from the stems and discard the stems. (You could use them for something else, just not the salad.) Stack all the leaves together and roll leaves up, cigar-like. Slice very thin. Transfer all the chard to a bowl and “fluff” to separate the leaves.
- In a small bowl, combine garlic, salt, oil, vinegar, onion and chile pepper. Whisk to combine well and pour over the chard. Toss to coat chard well. Enjoy!