Shredded Swiss Chard Salad
large bunch Rainbow Swiss chard (12 ounces)
tablespoons extra-virgin olive oil
tablespoon cider vinegar
tablespoon finely chopped shallot
fresh hot chile pepper, very thinly sliced*
teaspoon ground black pepper
ounces fresh mozzarella cheese, coarsely shredded (1 1/2 cups)
- 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.
- 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)
- Per serving:
- 120 kcal cal.,
- 10 g fat
- (4 g sat. fat,
- 1 g polyunsaturated fat,
- 3 g monounsatured fat),
- 17 mg chol.,
- 377 mg sodium,
- 3 g carb.,
- 1 g fiber,
- 1 g sugar,
- 5 g pro.
- Percent Daily Values are based on a 2,000 calorie diet