You know how everyone went bananas for kale salads in 2012? Including raw kale salads? Well, you heard it here first folks, in 2013, raw swiss chard is the new kale. OK, so really, both of these super greens are worthy salad options. But chard offers up a silky, sweet, vibrant, crisp yet velvet-y green bite. Here is how to do it!…
Nutrition. Chard is a good source of vitamins A, C and K, magnesium manganese and iron. It is also rich in fiber and low in calories.
Raw Chard Salad How-to:
1. First rinse your chard leaves very well in cold water – removing any excess grit or sand. Slice off the very tip of the stem which can sometimes be browned or ruddy.
2. Shake the leaves dry and transfer to a clean cutting board. Slice into very thin ribbons. Place in a large mixing bow.
3. If you think you have already washed the leaves quite well then skip this step — otherwise, rinse them again in the large bowl by submerging the ribbons in very cold water. Drain and pat dry with a paper towel or spin in a salad spinner. Squeeze out as much excess water as you can and drain from bowl.
4. With your cleaned and “refreshed” greens in a large dry mixing bowl, you can now start the seasoning process. You can add in oil/vinegar, traditional salad dressing, spices or just something simple like salt and pepper to start. Massage the chard with the seasonings with salad tongs or your hands. TIP! Taste as you go! You can taste the natural sweetness of the chard become even more delicious as you add spicy, salty, sweet, bold and other interesting accents.
5. When you like the dressed flavor of the chard — you can fold in other salad ingredients like shredded carrots, chopped apple, diced onion, sliced radish, tomato, avocado and more.