If raw Swiss chard seems like a strange sort of thing to serve for supper, consider that up until a few years ago, many would have said the same thing about kale! Swiss chard, when raw, has a great, toothsome texture and a lot of mineral flavor.
Chard comes in a variety of colors; this will only serve to help add even more color to your salad! Bear in mind that the most colorful part -- the ribs -- can be quite tough when raw. Use slender ribs of Swiss chard for salads, and slice it very finely.
Chard is chock full of health benefits, with more than 13 different polyphenol antioxidants as well as betalains, and, as with many vegetables, these benefits are highlighted when it is served raw. Like a host of other leafy greens, chard, be it in raw or in cooked forms, has unfortunately been overshadowed by kale... but that stops now.
Swiss Chard Salad Recipe
Swiss chard has a naturally sweet flavor, which means that a combination of sweet, sour and nutty ingredients brings out the best in it. Rainbow chard combines classic white Swiss chard, earthy red chard and nutty yellow chard for the perfect blend to pair with these ingredients, which echo the flavors present in the chard.
1 bunch rainbow chard
2 Tbsp. olive oil
1 Tbsp. balsamic vinegar
1 tsp. salt
freshly ground black pepper
12 breakfast radishes, thinly sliced
1 shallot, minced
1/4 cup dried sweetened cranberries
1/4 cup almonds, toasted
1/4 cup crumbled feta cheese
1 bunch parsley, chiffonade
From the Organic Authority Files
Wash the chard very well and spin dry. Thinly slice, taking special care to slice the ribs particularly thinly.
Add the olive oil, vinegar, salt and pepper to the chard. Massage it well for about 15 seconds or so.
Add the radishes, shallot, cranberries, almonds, feta, parsley and avocado. Toss lightly to combine.
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