Summertime and holidays mean big family dinners! It’s not often that everyone is home for dinner, but when we’re all around, we have to try new things, while also eating healthy green vegetables!
We’re already thinking about the holidays, which start right after Labor Day this year. Swiss chard is one of the simanim for Rosh HaShana, so if you want to try a new version of it (because the kind our family eats at the seder is always slimy and not that yummy), go with this!
The dressing would also work on kale, or a regular salad.
Chard Slaw with Creamy Scallion Dressing from Martha Stewart
- 2 tablespoons extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 1/3 cup mayonnaise
- 2 scallions, white and pale-green parts finely chopped, dark-green tops chopped and reserved for garnish (optional)
- 1 tablespoon apple cider vinegar
- 1 bunch (about 1 pound) chard
- Remove stems and center ribs from chard with a knife and set aside. Stack a few leaves at a time, roll up like a cigar, and thinly slice crosswise; transfer to a large bowl.
- Cut chard stems and ribs crosswise into 2-inch pieces, thinly slice lengthwise, and add to bowl with chard.
- Just before serving, toss chard with dressing. Garnish with scallion tops.