• 22 Ratings



  • 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.


Wear gloves when handling hot peppers because volatile oils can burn skin and eyes, Wash immediately if hands touch seeds or membranes.

Nutrition Facts

120 calories, (4 g saturated fat, 1 g polyunsaturated fat, 3 g monounsaturated fat), 17 mg cholesterol, 377 mg sodium, 3 g carbohydrates, 1 g fiber, 1 g sugar, 5 g protein.


22 Ratings
  • 5 star values: 11
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 2