Chard Ume Salad
Colorful and Refreshing Swiss Chard Salad with Umeboshi
When I saw vibrant chard at the farmers market for the first time, its beautiful colors mesmerized me. But I'll admit, I wasn't quite sure how to incorporate this nutritious leafy green into my meals.
After a bit of digging, I discovered that chard isn't just visually appealing, it's also incredibly versatile, boasting a milder flavor profile compared to its bitter counterparts. Armed with this newfound knowledge, I decided to whip up a salad that celebrates the unique flavors of chard while infusing it with a delightful Japanese twist, Umeboshi (Japanese plum pickle)
RECIPE
Servings: 3-4
Time: 15 min
Ingredients:
1 bunch of fresh swiss chard
1 tbsp soy sauce
1 tbsp mirin
1 tbsp sesame seeds
1 pack of katsuobushi (dried bonito flakes)
Instructions:
Start by bringing a pot of water to a boil. add a sprinkle of salt and the chard to the pot. If the chard doesn't fit, you may need to cut it into smaller pieces. Allow the chard to cook for about 1.5 - 2 minutes.
Once the chard is cooked, immediately transfer it to a bowl of ice water. After a minute or two, gently squeeze out any excess water.
In a mixing bowl, finely chop the umeboshi, add soy sauce, mirin, and sesame seeds to the bowl, and stir until well combined.
Add the cooked chard to the bowl with the dressing, tossing gently to coat each leaf. Sprinkle the katsuobushi over the top of the salad.
Why Swiss Chard?
Swiss chard, with its spectrum of hues ranging from ruby red to vibrant green, is not only a feast for the eyes but also a powerhouse of nutrients. Packed with vitamins, minerals, and antioxidants, this leafy green offers a myriad of health benefits, including improved digestion, enhanced bone health, and bolstered immunity.
To elevate the taste of chard, I drew inspiration from Japanese cuisine, harnessing the bold flavors of umeboshi and katsuobushi to create a salad that bursts with umami goodness. Umeboshi, a traditional Japanese pickled plum, lends its tangy and refreshing notes, while katsuobushi, dried bonito flakes, adds a rich and savory depth to the dish. Combined with soy sauce, mirin, and sesame seeds, this dressing promises to tantalize your taste buds!
