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
- Wash and dry the chard leaves. Remove and discard the stems. Stack the leaves and chop into very thin ribbons.
- 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.
- 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