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
For the salad
Bunch of rainbow or red Swiss chard
apple of your choice
Shelled edamame beans
Frozen peas, thawed
Pickled chard stems
Parmesan shavings to taste
Red wine vinegar
For the dressing:
Tablespoons vinegar used for pickling
Teaspoons creme fraiche
Tablespoons extra virgin olive oil
Salt and freshly ground pepper to taste
In This Recipe
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.