Raw Chard Ribbon Salad
This vibrant Raw Chard Ribbon Salad transforms humble Swiss chard into a tender, flavorful dish with a bright lemon-Dijon dressing, proving that raw chard can be surprisingly delicious and refreshing.
For 2 servings
Thoroughly wash the Swiss chard leaves under cold running water. Pat them dry with a clean kitchen towel or use a salad spinner. Remove the tough, thick lower stems by cutting them away from the leaves. You can discard the stems or save them for another use.
Stack 2-3 chard leaves on top of each other. Roll them tightly lengthwise into a cigar shape. Using a sharp knife, slice the rolled chard crosswise into very thin ribbons (julienne), about 1/8-inch wide. Repeat with the remaining chard leaves.
In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, minced garlic, maple syrup (if using), sea salt, and black pepper until well combined and emulsified.
Place the thinly sliced chard ribbons in a medium-sized mixing bowl. Pour the prepared dressing over the chard.
Using clean hands or tongs, gently toss the chard with the dressing, ensuring all ribbons are evenly coated. Let the salad sit at room temperature for at least 10-15 minutes (or up to 30 minutes) to allow the chard to soften and absorb the flavors.
While the chard rests, if your nuts/seeds are not already toasted, spread them in a dry skillet over medium heat. Toast for 2-4 minutes, stirring frequently, until fragrant and lightly golden. Let cool.
Give the salad another gentle toss. Taste and adjust seasoning if needed. Transfer the salad to serving plates or a bowl, then sprinkle generously with the toasted slivered almonds (or sunflower seeds) and optional fresh herbs before serving immediately.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For the thinnest ribbons, ensure your knife is very sharp. Rolling the chard tightly helps maintain uniform slices.
- 2The 10-15 minute resting period is crucial. The acid in the lemon juice helps 'cook' and tenderize the raw chard, making it much more palatable.
- 3While Swiss chard is ideal, you can experiment with other varieties like rainbow chard for a colorful presentation. Avoid red chard if you're concerned about the dressing turning slightly pink.
- 4While this recipe benefits from a short marination, for crisper greens in other salads, dress right before serving to prevent sogginess. Here, the goal is tenderization.
Adapt it for your goals.
Mediterranean Twist
Add crumbled feta cheese, chopped Kalamata olives, and cherry tomatoes for a more robust Mediterranean flavor profile.
Spicy KickSpicy Kick
Incorporate a pinch of red pepper flakes into the dressing or finely chop a small amount of fresh jalapeño for a bit of heat.
Creamy AvocadoCreamy Avocado
Dice half an avocado and gently fold it into the salad just before serving for added creaminess and healthy fats.
Why this is on our healthy list.
Rich in Vitamins & Minerals
Swiss chard is an excellent source of vitamins K, A, and C, as well as magnesium, potassium, and iron, supporting bone health, vision, and immune function.
Antioxidant Powerhouse
Contains powerful antioxidants like beta-carotene, lutein, and zeaxanthin, which help protect cells from damage and reduce inflammation.
Digestive Health
High in dietary fiber, chard promotes healthy digestion, aids in maintaining bowel regularity, and can contribute to a feeling of fullness.
Frequently asked questions
While the technique of thinly slicing and marinating is specifically for chard's tougher texture, you could adapt the dressing for other hearty greens like kale, though the tenderness might vary.
