- 1/2 small bunch Swiss chard, preferably red or rainbow
- 1 medium shallot, finely chopped
- 3/4 cup (or more) extra-virgin olive oil
- 2 tablespoons finely chopped fresh chives
- 1 tablespoon (or more) red wine vinegar
- 1 teaspoon finely grated lemon zest
- Kosher salt, freshly ground pepper
- Remove ribs and stems from chard leaves and reserve. Finely chop leaves (you should have about 1 3/4 cups); thinly slice ribs and stems crosswise. Combine chard leaves and ribs and stems, shallot, oil, chives, vinegar, and lemon zest in a medium bowl; season with salt and pepper and toss to combine. Add more vinegar or oil, if desired.