Swiss Chard—what the French call blettes—is a fabulous leafy green that’s chock full of vitamins and fiber, but also tastes really, really good. Think of it like a little between spinach and a beet, with with a fabulous depth of flavor all its own.
I particularly enjoy the veggie in autumn: when you still crave a salad, but want something hearty. It goes great with apples (as you’ll see here). In winter, serve this dish with a soup for a super-fresh but wonderfully warming lunch or dinner.
As an aside: I’ve heard that some French cooks only use the stalks (they’re the part that taste like beets, but with a celery-like freshness and crunch). And other cooks only use the leaves.
I like using both.
Below is a video of me making the salad on live television….but you can also simply jump to the recipe for Swiss Chard Salad with Pistachios, Apples, and Blue Cheese.