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Shredded Swiss Chard Salad
Ingredients
- 1 large bunch Rainbow Swiss chard (12 ounces)
- 1/2 clove garlic
- Kosher salt
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon cider vinegar
- 1 tablespoon finely chopped shallot
- 1 fresh hot chile pepper, very thinly sliced*
- 1/4 teaspoon ground black pepper
- 5 ounces fresh mozzarella cheese, coarsely shredded (1 1/2 cups)
Directions
1. Wash and dry the chard leaves. Remove the stems. Stack then roll the leaves tightly, like a cigar, then thinly slice lcrosswise into very fine strands.
2. For the vinaigrette, mash garlic with a pinch of salt to make a paste. In a large bowl whisk garlic paste with the oil, vinegar, shallot, chile pepper, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss the chard in the vinaigrette. Sprinkle with mozzarella and season with salt and pepper to taste.
From the Test Kitchen*
- Wear gloves when handling hot peppers because volatile oils can burn skin and eyes, Wash immediately if hands touch seeds or membranes.
Nutrition Facts
(Shredded Swiss Chard Salad)
- Servings Per Recipe 6,
- cal. (kcal) 120,
- Fat, total (g) 10,
- chol. (mg) 17,
- sat. fat (g) 4,
- carb. (g) 3,
- Monosaturated fat (g) 3,
- Polyunsaturated fat (g) 1,
- fiber (g) 1,
- sugar (g) 1,
- pro. (g) 5,
- vit. A (IU) 3547,
- vit. C (mg) 17,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 8,
- sodium (mg) 377,
- Potassium (mg) 228,
- calcium (mg) 192,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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