Chard is rich in fiber, Vitamin A and C, and a plethora of other essential nutrients. Rainbow chard specifically is delicious and absolutely gorgeous. Its like spinach's hot cousin (no disrespect, spinach!) with a super earthy taste but it is vibrantly colorful. This recipe is a really great winter side dish that could work on any dinner table but I usually just mow down a whole bowl to my face for lunch.
DRESSING
- 3 shallots thinly sliced
- juice of one large lemon
- 2 table spoons apple cider vinegar
- 1/4 cup olive oil
- pinch salt
- pinch course black pepper
- one teaspoon dijon mustard
- a drizzle of maple syrup (honey works too!)
Combine ingredients in a mason jar. Seal it and shake it. The dressing is best when it has time to meld. If you plan ahead and make it the day before that's ideal but not necessary. It's super delicious either way.
SALAD
Chop one bushel of chard into small pieces. Drizzle pan with olive oil and sautee greens until slightly wilted with a dash of salt. Meanwhile, toast about a cup of walnuts until dark brown. Combine chard, dressing, and nuts. Enjoy!