Ruby Chard, Pomelo & Sesame Salad
Aeroveg Ruby Chard paired with juicy pomelo, toasted sesame, and a sharp ginger dressing — a vibrant salad that’s as striking to look at as it is to eat.
Aeroveg Ruby Chard is one of the most visually striking greens in the range — deep crimson stems branching into rich, dark leaves. In this salad, those bold colours share the plate with the pale gold of pomelo, creating a dish that feels festive without any effort. The earthy sweetness of the chard, the citrusy burst of pomelo, and a sharp sesame-ginger dressing come together in a way that feels distinctly Singaporean.
Method
- Make the dressing. Whisk together rice vinegar, sesame oil, soy sauce, honey, grated ginger, and garlic in a small bowl until combined. Taste — it should be sharp, savoury, and slightly sweet.
- Prep the chard. Separate the Ruby Chard leaves from the stems. Slice the stems thinly on an angle; tear or roughly chop the leaves into generous pieces.
- Dress the stems. Toss the sliced stems with half the dressing and set aside for 5 minutes — this softens them slightly and lets them absorb flavour.
- Assemble. Layer the chard leaves on a serving plate. Scatter over the marinated stems, pomelo segments, shallot, sesame seeds, and crushed peanuts.
- Finish. Drizzle the remaining dressing over the top. Toss gently at the table just before eating.
Aeroveg Tip: Aeroveg Ruby Chard stems are tender enough to eat raw when sliced thin — a brief marinade in the dressing is all they need to become silky and flavourful. The leaves wilt quickly once dressed, so bring this salad to the table immediately for the best texture and colour.