Maggie Beer

Chard Salad

Step 1: Blanch chard stalks in water with two tablespoons of Verjuice and Salt to taste. Repeat this with the leaves of the chard and set aside to cool.

Step 2: To make vinaigrette, combine Extra Virgin Olive Oil, remaining Verjuice and Dijon mustard into a bowl and whisk together.

Step 3: Once chard stalks and leaves are cooled. Slice into two centimetre pieces.

Step 4: In a bowl place chard stalks and leaves and vinaigrette and mix together.

Step 5: Season with salt and pepper and top with Parmesan and fresh mint.


  1. 12 stalks chard leaves removed
  2. 2 tbspn dijon mustard
  3. 1/2 cup parmesan shaved
  4. 1/4 cup mint chopped
  5. to taste sea salt
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