Rainbow Chard Salad
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3.4
155 reviews
Average
Rainbow Chard Salad
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Rainbow Chard Salad features finely sliced chard stalks and ribbons of tender leaves combined with minced shallot, crisp apple matchsticks, toasted sunflower seeds, and crumbled feta cheese. A light vinaigrette with olive oil, champagne vinegar, lemon juice, salt, and pepper dresses the greens. The salad offers a balance of sturdy textures from the chard, crunch from seeds and apple, and creamy tang from the feta, making it a fresh, vibrant side dish.
Description
In this Rainbow Chard Salad, both the colorful chard stalks and dark leafy greens are thinly sliced for tenderness, preventing tough bites. Minced shallots add a mild onion flavor, while matchstick-cut Granny Smith apple slices provide crisp sweetness and tartness, preserved by a lemon juice coating to prevent browning. Toasted sunflower seeds contribute a nutty crunch, and crumbled feta cheese introduces creamy saltiness. Everything is lightly tossed with a vinaigrette combining extra virgin olive oil, champagne vinegar, lemon juice, salt, and cracked black pepper. This creates a bright, textured salad suitable as a fresh accompaniment to meals or a light starter.
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Ingredients
- 6 Rainbow Chard or about 1 cup greens and sliced stems per person, stalks, assorted color
- 1 shallot peeled and finely minced, small
- 1 apple cut into fine matchsticks, small Granny Smith
- 1/4 cup sunflower seeds toasted in a dry pan until fragrant
- 1/2 cup feta cheese imported sheep's milk cheese is best, crumbled
dressing (whisk together)
- 1/4 cup extra virgin olive oil
- 2 Tbsp champagne vinegar or your favorite
- lemon save a little to coat the cut apple to keep it from browning, juice of 1
- salt fresh cracked
- black pepper fresh cracked
Instructions
- Wash, dry, and trim the ends from your chard. Slice the stalks in thin slices, about 1/8 to 1/4 inch. If they are very thick, slice them lengthwise and then chop. Add the stems to a large bowl.
- Take the large leaves and slice them lengthwise into several pieces, and then slice again into small slices or ribbons. The aim here is to avoid large pieces of the greens, which can be tough. Slicing them small makes them tender. Add to the bowl with the stalks, along with the shallot. Toss the chard with some of the dressing ~ enough to moisten but not drown.
- Slice the apple into very thin matchsticks. Toss with a spritz of lemon juice so it doesn't brown. I toss the apple with my hands so I make sure every surface gets coated.
- Add the apples and the toasted sunflower seeds to the top of the chard. Crumble the feta over the top, and give everything a good grinding of fresh black pepper.
Genuine Reviews
User Reviews
Overall Rating
3.4
155 reviews
Average
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