Chard Salad
Quick, full of vitamins, exceptionally delicious, and without mayonnaise! Chard salad uses both stems and wide leaves, and the aromatic dressing gives the dish a balanced, complete flavor. A wonderful option for a light or fasting-friendly menu.
Updated : 21 November, 2025
Easy
About 30 min.
Ingredients
1 kilograms
Chard
5 tablespoon
Vegetable oil
2
Garlic
2 teaspoon
Mustard
0.5
Lemon
0.5 teaspoon
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Pick chard leaves from the garden or buy them at a store. You may use chard with white, yellow, red, or green stems. Wash the leaves and stems thoroughly to remove dust, soil, or sand if present.
Step 2
Separate the thick stems from the leafy part.
Step 3
Rinse everything again.
Step 4
Cut the stems into small pieces, about 1.5-2 cm long.
Step 5
Bring water to a boil. Add the chard stems and cook over medium heat for 4-7 minutes. After 3-4 minutes, taste a piece: if it’s soft, it’s ready; if still crunchy, cook a bit longer. Remove the cooked stems with a slotted spoon into a bowl.
Step 6
Chop the leaves into any shape you like.
Step 7
Place the leaves into the same water and cook on low heat until soft - about one minute. Remove with a slotted spoon.
Step 8
Transfer all chard to a colander and let excess water drain.
Step 9
Prepare the dressing: in a bowl mix oil, mustard, pressed garlic, and juice from half a lemon. Add salt and black pepper to taste.
Step 10
Place stems and leaves into a large bowl. Pour the dressing over and mix well. Taste and adjust with more salt, lemon juice, or garlic if needed.
Step 11
Let the salad rest for a while.
Step 12
It becomes especially tasty after resting in the refrigerator for 30-60 minutes.
Author note
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