Salads
Easy
Caprese Salad
10 min
Salads
Easy
Recipe of Chard stalk salad
By
Diego Cortés
The chard stem salad turns into a dish what often ends up in the bin: the white and green stems that get separated from the leaf. In Chilean home cooking they are boiled in salted water, chilled fast and dressed with oil, lemon and garlic, so they come out crunchy and sweeter than the leaf.
It makes 4 side servings in about 30 minutes: 15 minutes of prep, 10 minutes of cooking and a short rest so the dressing sinks in. It works for weekday lunch, next to meat and fish or on a barbecue table.
Why it works and how to vary it
- The cut decides everything: even batons and thick stems halved lengthwise cook at the same rate.
- Ice bath: iced water stops the cooking and locks in the colour.
- Dress them warm: warm stems soak up the lemon and garlic far better.
- The bunch does double duty: the stems go into this salad and the leaves into chard fritters, the chard pancake or the chard puree, and even into noodles with cream, tuna, chard and chives.
- Other vegetables: for that al dente bite without a pot, see how to steam vegetables in the microwave.
Prep
15 min
Cook
10 min
Servings
4
Calories
150 kcal
Ingredients
Directions
-
1
Cut the stems away from the leaves with a clean cut right where the green part starts; keep the leaves for a saute, an omelette or chard fritters.
-
2
Wash the stems under cold running water, running a finger along the grooves to loosen the dirt, and peel the outer stringy layer off the thickest ones with a knife.
-
3
Cut the stems into 4 to 5 cm batons and halve lengthwise any that are wider than 1.5 cm: if they are uneven, the thin ones overcook before the thick ones are done.
-
4
Bring the water and coarse salt to the boil in an uncovered pot; with the lid on, chard loses colour and the stems turn dull.
-
5
Once it is at a rolling boil, add the stems and cook for 5 to 7 minutes, until a knife slides in with no resistance but the stem still bends: for a salad you want al dente, not fully soft.
-
6
Drain and plunge the stems straight into a bowl of iced water for 2 minutes: the cold stops the cooking and sets the colour, and left in the pot they keep cooking and turn watery.
-
7
Drain again and dry the stems with a clean cloth or kitchen paper: any water left behind dilutes the dressing.
-
8
Whisk the olive oil with the lemon juice and zest, the grated garlic, the mustard, salt and pepper, until the dressing thickens slightly and looks uniform.
-
9
Dress the stems with half of the dressing while they are still warm and let them sit for 5 minutes: warm stems take up the lemon and garlic far better.
-
10
Add the tomato wedges, red onion, hard-boiled egg and almonds, adjust salt and pepper, finish with the rest of the dressing and the parsley, and serve warm or well chilled.
Frequently Asked Questions
How difficult is it to prepare Chard stalk salad?
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
How long does it take to prepare Chard stalk salad?
The preparation time is 15 minutes and the cooking time is 10 minutes.
How many people does this recipe serve?
This recipe is designed for 4 servings.
Can I substitute some ingredients?
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
How should I store this preparation?
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
