Chard is rarely served raw, but it’s easy to eat when its ribs are sautéed and its leaves are cut into very thin ribbons. This green has a delightful fresh flavor and chew, not unlike the mozzarella (left over from Pizza Margherita) with which it is served here. This unexpected combination really works, especially with the lemony dressing that ties it all together.
Learn how to make your own fresh mozzarella.
2000s Recipes + Menus
Chard and Mozzarella Salad
Serves4 to 6
- Active time:20 min
- Start to finish:20 min
January 2009
- 1 3/4 lb Swiss chard
- 2 tablespoons extra-virgin olive oil
- 1 garlic clove, finely chopped
- 1 1/2 tablespoons fresh lemon juice
- 10 oz chilled lightly salted fresh mozzarella, coarsely grated (about 1 1/2 cups)
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Tear chard leaves from ribs in large pieces. Slice ribs 1/4 inch thick, reserving leaves separately.
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Heat oil in a large heavy skillet over medium-high heat until it shimmers, then sauté chard ribs and garlic with 1/4 tsp each of salt and pepper until ribs are crisp-tender, about 4 minutes. Cool to room temperature.
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Stack chard leaves, then tightly roll into a cigar shape and very thinly slice crosswise. Toss leaves with ribs, lemon juice, mozzarella, and salt and pepper to taste.
- Keywords
- ian knauer,
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- web-exclusive recipes,
- cheese,
- salad
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