6stalks assorted color rainbow chardor about 1 cup greens and sliced stems per person
1small shallotpeeled and finely minced
1small Granny Smith applecut into fine matchsticks
1/4cupsunflower seedstoasted in a dry pan until fragrant
1/2cupcrumbled feta cheeseimported sheep's milk cheese is best
dressing (whisk together)
1/4cupextra virgin olive oil
2Tbspchampagne vinegaror your favorite
juice of 1 lemonsave a little to coat the cut apple to keep it from browning
salt and fresh cracked black pepper
Wash, dry, and trim the ends from your chard. Slice the stalks in thin slices, about 1/8 to 1/4 inch. If they are very thick, slice them lengthwise and then chop. Add the stems to a large bowl.
Take the large leaves and slice them lengthwise into several pieces, and then slice again into small slices or ribbons. The aim here is to avoid large pieces of the greens, which can be tough. Slicing them small makes them tender. Add to the bowl with the stalks, along with the shallot. Toss the chard with some of the dressing ~ enough to moisten but not drown.
Slice the apple into very thin matchsticks. Toss with a spritz of lemon juice so it doesn't brown. I toss the apple with my hands so I make sure every surface gets coated.
Add the apples and the toasted sunflower seeds to the top of the chard. Crumble the feta over the top, and give everything a good grinding of fresh black pepper.
https://theviewfromgreatisland.com/rainbow-chard-salad/ April 30, 2018