Tuesday, October 9, 2012

Fresh Chard Salad

Yup.  I did it again!  I have a new fresh salad I am obsessed with!  I am on a roll!  :)  OK, self-praise is done.  But you have to understand how great this is.  I am really trying to integrate more fresh veggies into each and every day, so finding wonderful new salads is key.  This was my first time trying un-cooked chard...and it was delicious!  It was easy to eat because the leaves were cut thin, leaving crisp ribbons.

The dressing is very simple and a little goes a long way because it is packed with flavor.  I like that because you aren't adding a lot of oil - keeping the calorie count low.  Some freshly grated mozzarella adds a nice creamy element to the salad.  Be sure you get a fresh ball of mozzarella in water and grate it just before you use it.  Pre-packaged shredded mozzarella will not work!  It only takes a minute and is absolutely necessary!  :)


1 large bunch rainbow chard
1 clove garlic
1/8 C olive oil
2 Tbsp cider vinegar
1 Tbsp shallot, finely chopped
1/2 hot chile pepper, seeded and finely chopped
salt and pepper
4 oz fresh mozzarella, shredded


  1. Wash and dry the chard leaves.  Remove and discard the stems.  Stack the leaves and chop into very thin ribbons.
  2. Make vinaigrette: mash the garlic and season with salt.  Continue to mash into a paste.  In a small bowl, whisk together the garlic paste, oil, vinegar, shallot, chile pepper, salt and pepper to taste.  
  3. Assemble the salad: place chard ribbons into a bowl and add some vinaigrette (a little goes a long way), then toss to combine.  Sprinkle mozzarella on top and serve.  Enjoy!

Adapted from BHG Aug 2012