Shredded Chard Salad

This salad is incredible. I don’t like salad.

That was supposed to convince you to make it.

It is my hope that this salad converts me into a salad eater. It was delicious. And it took me literally three minutes to throw together. It kind of needs the dressing, and that takes a little longer, but it really doesn’t need that much.


For the salad:

Several leaves of Swiss Chard (bonus points if the stems are colored)

A handful of shredded mozzarella

For the dressing:

1/2 a garlic clove, smashed and diced 

Pinch of salt

2 tbsp olive oil

1 tbsp Apple Cider Vinegar

Several grates of black pepper

Cut the stems off of the chard.


Roll up the chard lengthwise, and chop into thin strands. It takes a couple tries to get the hang of it, but once you’ve got it, it makes you feel like you’re in the kitchen of some fancy restaurant.

It’s a lot of fun, too.


If you have trouble, try using a back-and-forth sliding motion, but only lift the back part of the knife when moving it. It’s hard to describe- try imitating the cooking show contestants’ chopping motion. If that makes any more sense.

You’ll figure it out.


This is what you’re going for!

Next, mix all the dressing ingredients together in a lidded container, and shake. Hard. It’d be a good idea to get the lid on really tightly, so that nothing splatters.

Add your handful of mozzarella to the chard, and toss with your hands. Drizzle the dressing over it, and serve.


That wasn’t so bad! You may end up eating this three meals a day, seven days a week. And that’s not a bad thing. It’s easy to throw together!

And our chard plants are still growing like crazy.

And we’ll be eating a lot of this, this fall.

But it tastes too good.


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