1 bunch of chard (you want about 5 cups once it’s all chopped up)
4 teaspoons olive oil
2 teaspoons red wine vinegar or cider vinegar
2 teaspoons lemon juice
2 teaspoons maple syrup (optional)
Salt and pepper, a couple shakes of each
1 cup diced cucumber
1 small beet, sliced thinly and slices cut into quarters (raw)
1/4 cup golden raisins or dried cranberries
Cut the stems out of the chard. Stack the chard leaves and roll them into a tight cylinder. Cut the cylinder into ¼” slices, giving you long chard ribbons. That’s called a chiffonade!
Put chard into a large bowl and add oil, vinegar, lemon juice, maple syrup, salt and pepper, and toss to coat the chard.
Add everything else and toss.
Let it sit 15-30 minutes until leaves soften. Recipe and photo.