Although I usually wouldn’t use chard raw, kale salad got me wondering. If the chard is very tender and the leaves are smaller, they are perfect for this. If they are larger and thicker, and eating some raw makes your teeth feel sort of furry, wait for another time to make this. Serve this as a salad on its own or as a side to cider braised pork chops, ham steak, or sausages.
INGREDIENTS:
1 bunch chard, stems removed and reserved for another use, sliced across the leaves into 3/16ths-inch ribbons ¼ head Savoy cabbage, cut across the wedge into 3/16ths-inch ribbons 2-3 Granny Smith, or other firm sweet-tart, apples, cut into matchsticks with a mandolin, tossed with a little lemon juice to prevent discoloring ¼ to ½ cup sharp cheddar cheese, grated with the large hole or shaved with a peeler into large-ish shards Salt and Pepper to taste 1 cup Apple White Balsamic, Cider Cream, or Apple Balsamic dressing, or as needed Optional: ½ cup roasted almonds or hazel nuts, choppedMETHOD:
Toss the cabbage, chard, and apples together and gently mix. Add just enough dressing to moisten the salad and toss to evenly coat. Transfer to plates or platter and scatter with the cheese, nuts, and then season with a little salt and pepper.
Serves: 4 or more
Source: Chef Andrew E Cohen
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