If Swiss chard is the new kale then pickled chard stems are the new onion. A winter salad sure to knock kale off its pedestal and become your go-to in cold weather when greens are calling. No massage required...
Inspired and adapted from Taste magazine —foodfanatic
Remove the chard leaves from the stems and slice the leaves into thin ribbons. Set aside.
Slice the stems. Dissolve the sugar in the vinegar over medium heat, remove from the heat and add the chard stems. Allow to cool.
Halve and core the apple. Very thinly slice the apple and sprinkle the slices with the lemon juice. Place in a bowl.
Add the edamame, peas and pickled chard stems to the bowl. Top with the chard leaves . Pour the dressing over the salad to coat and very gently toss. Add Parmesan shavings according to your taste and serve.