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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.