Over-the-rainbow chard salad with the prettiest pink dressing

By • January 28, 2014 0 Comments

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Author Notes: 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
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Serves 4

For the salad

  • 1 Bunch of rainbow or red Swiss chard
  • 1 apple of your choice
  • 1 Lemon, juiced
  • 1/2 cup Shelled edamame beans
  • 1/3 cup Frozen peas, thawed
  • Pickled chard stems
  • Parmesan shavings to taste
  • 1/2 cup Red wine vinegar
  • 1/4 cup Sugar

For the dressing:

  • 3 Tablespoons vinegar used for pickling
  • 2 Teaspoons creme fraiche
  • 3 Tablespoons extra virgin olive oil
  • Salt and freshly ground pepper to taste
  1. 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.
  2. Halve and core the apple. Very thinly slice the apple and sprinkle the slices with the lemon juice. Place in a bowl.
  3. 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.

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