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Ribbons of Chard

Posted by Peggy on June 30, 2015

Recipe: Riff on a Caesar Salad with Ribbons of Chard


  • Garlic clove half, plus 1 teaspoon minced garlic
  • 2-3 anchovy fillets
  • 1 heaping teaspoon Dijon mustard
  • Dash Worcestershire Sauce
  • 1 teaspoon lemon juice
  • 1 tablespoon red wine vinegar
  • 1/3 cup extra virgin olive oil
  • Freshly ground black pepper
  • 10 (loosely packed) cups washed, cut or torn baby lettuce leaves, locally grown, if possible
  • 4 (loosely packed) cups washed, 1/3-inch chard ribbons
  • 2 cooked beets, cut into cubes
  • 1 pitted avocado, cut into cubes
  • 1/2 cup toasted pumpkin seeds
  • Grated Gruyere, as desired (1 cup was perfect for my salad)


  1. Rub cut side garlic clove around interior of wooden salad bowl.
  2. With a fork, mash together garlic, anchovy, and mustard. Whisk in Worcestershire sauce, lemon juice and red wine vinegar. Slowly whisk in olive oil and continue whisking until emulsified. Taste and add additional freshly ground pepper, to taste.
  3. Toss lettuces, chard ribbons, beets, avocado and pumpkin seeds into dressing. Liberally season with Gruyere and serve.
Preparation time: 20 minutes

Number of servings (yield): 4 large salads

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