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Gallery Chard Slaw with Creamy Scallion Dressing Credit: John Kernick Recipe Summary prep: 35 mins total: 50 mins Servings: 8
Ingredients Ingredient Checklist 2 English muffins, split in half 2 tablespoons extra-virgin olive oil Coarse salt and freshly ground pepper 1/3 cup mayonnaise 2 scallions, white and pale-green parts finely chopped (about 2 tablespoons), dark-green tops chopped and reserved for garnish (optional) 1 tablespoon Champagne vinegar or white-wine vinegar 1 bunch (about 1 pound) chard, preferably rainbow 1/2 pound cantaloupe, peeled, seeded, and cut into 2-inch pieces (about 2 cups; optional)
Gallery Chard Slaw with Creamy Scallion Dressing Credit: John Kernick
Recipe Summary prep: 35 mins total: 50 mins Servings: 8
Gallery
Chard Slaw with Creamy Scallion Dressing Credit: John Kernick
Chard Slaw with Creamy Scallion Dressing
Credit: John Kernick
Chard Slaw with Creamy Scallion Dressing
Recipe Summary prep: 35 mins total: 50 mins Servings: 8
Recipe Summary
prep: 35 mins total: 50 mins
Servings: 8
prep: 35 mins
total: 50 mins
prep:
35 mins
total:
50 mins
Servings: 8
8
Ingredients
Ingredients
- 2 English muffins, split in half 2 tablespoons extra-virgin olive oil Coarse salt and freshly ground pepper 1/3 cup mayonnaise 2 scallions, white and pale-green parts finely chopped (about 2 tablespoons), dark-green tops chopped and reserved for garnish (optional) 1 tablespoon Champagne vinegar or white-wine vinegar 1 bunch (about 1 pound) chard, preferably rainbow 1/2 pound cantaloupe, peeled, seeded, and cut into 2-inch pieces (about 2 cups; optional)
Directions
Preheat oven to 375 degrees. Place English muffins on a rimmed baking sheet, brush with oil, and generously season with salt and pepper. Toast in oven until golden but still slightly soft in centers, 16 to 18 minutes. When cool enough to handle, tear into bite-size pieces. Meanwhile, whisk together mayonnaise, scallions, and vinegar. Season with salt and pepper.
Remove stems and center ribs from chard with a knife and set aside. Stack a few leaves at a time, roll up like a cigar, and thinly slice crosswise; transfer to a large bowl. Cut chard stems and ribs crosswise into 2-inch pieces, thinly slice lengthwise, and add to bowl with chard. Chard can be prepared up to 1 day ahead, covered with damp paper towels, and stored in refrigerator. Just before serving, toss chard with croutons and cantaloupe; garnish with scallion tops. Serve with dressing.
Reviews
Add Rating & Review 8 Ratings 5 star values: 2 4 star values: 3 3 star values: 3 2 star values: 0 1 star values: 0
Reviews
Add Rating & Review 8 Ratings 5 star values: 2 4 star values: 3 3 star values: 3 2 star values: 0 1 star values: 0
Add Rating & Review
8 Ratings 5 star values: 2 4 star values: 3 3 star values: 3 2 star values: 0 1 star values: 0
8 Ratings 5 star values: 2 4 star values: 3 3 star values: 3 2 star values: 0 1 star values: 0
8 Ratings 5 star values: 2 4 star values: 3 3 star values: 3 2 star values: 0 1 star values: 0
5 star values: 2 4 star values: 3 3 star values: 3 2 star values: 0 1 star values: 0
All Reviews for Chard Slaw with Creamy Scallion Dressing
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Chard Slaw with Creamy Scallion Dressing
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
