Shredded Swiss Chard Salad

By courtneyepowell

Ingredients

• 1 large bunch Rainbow Swiss chard (12 ounces)
• 1/2 clove garlic
• Kosher salt
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon cider vinegar
• 1 tablespoon finely chopped shallot
• 1 fresh hot chile pepper, very thinly sliced*
• 1/4 teaspoon ground black pepper
• 5 ounces fresh mozzarella cheese, coarsely shredded (1 1/2 cups)

Preparation

Step 1

1. Wash and dry the chard leaves. Remove the stems. Stack then roll the leaves tightly, like a cigar, then thinly slice lcrosswise into very fine strands.

2. For the vinaigrette, mash garlic with a pinch of salt to make a paste. In a large bowl whisk garlic paste with the oil, vinegar, shallot, chile pepper, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss the chard in the vinaigrette. Sprinkle with mozzarella and season with salt and pepper to taste.
From the Test Kitchen

Note *Wear gloves when handling hot peppers because volatile oils can burn skin and eyes, Wash immediately if hands touch seeds or membranes.