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Swiss chard is the star of this salad that is full of attention-getters. The dark leafy green is silky like spinach but has chew like a gentler kale as well as edible ribs and stems with celery-like crunch. Among the ribbons of Swiss chard, you’ll find briny, salty pops of mustard-macerated onions, aged or sharp cheddar, and crushed pretzels. Not intended to be confused with Wurstsalat, the southern German salad that features sausage, this recipe is instead an ode to the flavors often found at beer gardens—okay, minus the beer. Use large hard sourdough pretzels or nuggets, which have a good amount of dry interior, ideal for soaking up dressing.

Ingredients

4 servings

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)

Preparation

Step 1

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.

Step 2

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.

Step 3

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

Step 4

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.

Source : food