This rainbow chard salad teaches you the magnificence that is Swiss chard when served ever so slightly cooked with a little raw left to it. Candied walnuts and cheese only add to the intrigue.
Rainbow chard salad. It’s for those times when you find yourself staring down a garden glut of chard (or perhaps you got a little carried away at the farmer’s market) and are running out of ideas for how to put it all to good use. The combination of cooked chard, creamy dressing, and candied walnuts is so ridiculously delicious, you’ll instantly remember why you enthusiastically planted (or bought) so much in the first place.–Angie Zoobkoff
Rainbow Chard Salad FAQs
What is Swiss chard?
Swiss chard is a dark leafy green that is part of the beet family. It has an earthy flavor, and both the stems and leaves can be eaten in raw or cooked form. Swiss chard can be grown with only white stalks, or the more colorful rainbow variety. For more information, check out this article that answers all your questions about Swiss chard.
What else can I make with Swiss chard?
You can use Swiss chard in many of the same ways you would use spinach or kale. If you prefer it in its raw form, try this Vegan Swiss Chard Caesar Salad. It’s also wonderful cooked into cheesy, creamy tarts, served alongside chicken, or simply oven-roasted.
Rainbow Chard Salad
This rainbow Swiss chard salad recipe teaches you the magnificence that is Swiss chard when served ever so slightly cooked with a little raw left to it. Candied walnuts and cheese only add to the intrigue.
For the rainbow chard salad
Prep the rainbow chard salad
Bring a large pot of salted water to a boil and have a large rimmed baking sheet nearby. Add the chard stems to the boiling water and cook until almost tender but still a touch crisp, up to 3 minutes, depending on the thickness of the stems. Using a slotted spoon, transfer the chard stems to the baking sheet.
Add the chard leaves to the boiling water and cook, stirring occasionally, until just barely wilted, 30 to 60 seconds. (If you find it difficult to fit all the leaves into the pot, you can do this in a couple batches.) Transfer the cooked leaves to a large colander, drain, and then lightly press out any water with paper towels. Spread the chard on the prepared baking sheet, pat dry again, and let cool completely. (You can keep the chard at room temperature for up to 4 hours.)
Line a small plate with a piece of parchment paper. In a small skillet set over medium-high heat, stir the walnuts with the sugar and water. Bring the mixture to a simmer and cook, shaking the pan occasionally, until the nuts have caramelized and all the liquid has evaporated, about 4 minutes. Transfer the walnuts to the parchment-lined plate to cool, spreading them in a single layer. Very coarsely chop the nuts. (You can keep the candied walnuts in a resealable container at room temperature for up to 5 days.)
Make the dressing
In a mini food processor or with an immersion blender, puree the egg yolk with the vinegar, lemon juice, mustard, and garlic. Season with a pinch each of salt and pepper. Gradually blend in the grapeseed and olive oils until thick. (You can cover and refrigerate the dressing for up to 4 hours. Shake or whisk the dressing to recombine before using.)
Assemble the rainbow chard salad
Arrange the chard leaves and stems on plates and dribble the vinaigrette over the top. Garnish with the candied walnuts, and, if using, the cheese and radish sprouts or chervil sprigs or microgreens. Pass the remaining vinaigrette separately. (You can prep the chard and dressing in advance but keep all the components separate until just before serving.)
Serving: 1portionCalories: 400kcal (20%)Carbohydrates: 14g (5%)Protein: 8g (16%)Fat: 37g (57%)Saturated Fat: 7g (44%)Polyunsaturated Fat: 16gMonounsaturated Fat: 12gCholesterol: 65mg (22%)Sodium: 525mg (23%)Potassium: 524mg (15%)Fiber: 3g (13%)Sugar: 9g (10%)Vitamin A: 7092IU (142%)Vitamin C: 36mg (44%)Calcium: 186mg (19%)Iron: 3mg (17%)
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Originally published July 25, 2017
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