Swiss Chard Beer Garden Salad

Name: Swiss Chard Beer Garden Salad
Yield: 4 servings
Ingredients: 4 Tbsp. (or more) extra-virgin olive oil, divided; 8 oz. kielbasa sausage or bratwurst, sliced ½" thick; 3 Tbsp. (or more) apple cider vinegar; 2 Tbsp. whole grain mustard; ½ tsp. sugar; ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, plus more; Freshly ground black pepper; 1 small red onion, thinly sliced into rings; 1 bunch Swiss chard, trimmed; 1 cup coarsely crushed hard sourdough pretzels; 2 oz. aged or sharp cheddar, coarsely grated (about ½ cup)

Ali Slagle 4 servingsSource

salad swiss cheese kielbasa cheddar easy quick weeknight meals main sauté dinner

Ingredients

4 Tbsp. (or more) extra-virgin olive oil, divided

8 oz. kielbasa sausage or bratwurst, sliced ½" thick

3 Tbsp. (or more) apple cider vinegar

2 Tbsp. whole grain mustard

½ tsp. sugar

½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, plus more

Freshly ground black pepper

1 small red onion, thinly sliced into rings

1 bunch Swiss chard, trimmed

1 cup coarsely crushed hard sourdough pretzels

2 oz. aged or sharp cheddar, coarsely grated (about ½ cup)

Method

Heat 1 Tbsp. oil in a large skillet over medium-high. Add kielbasa in a single layer and cook until lightly browned on both sides, about 2 minutes per side; set aside.

Whisk vinegar, mustard, sugar, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a large bowl until sugar and salt are dissolved. Add several cranks of pepper, then mix in red onion and set dressing aside.

Roll up a few Swiss chard leaves and thinly slice crosswise ¼" thick (stems, ribs, and all). Repeat with remaining leaves.

Add pretzels to bowl with dressing and stir once to coat. Add Swiss chard and remaining 3 Tbsp. oil, season with salt and pepper, and toss to combine. Add cheddar and reserved sausage and toss once more to incorporate. Taste and add more oil, vinegar, and/or salt if needed.