Serves 4


  • 3 1/2 Tbsp. extra-virgin olive oil
  • 3 Tbsp. white wine vinegar
  • 1 Tbsp. honey
  • 1 tsp. Dijon mustard
  • 1 garlic clove, minced
  • 1/2 tsp. kosher salt
  • 3/4 tsp. ground black pepper
  • 1 small sweet onion, thinly sliced
  • 2 Tbsp. vegetable oil, divided
  • 1 (11 inch) flour tortilla, cut into 3-inch-long strips
  • 3/4 pound Swiss chard, stems thinly sliced, leaves chopped
  • 8 Kalamata olives, pitted and sliced
  • 3 Tbsp. toasted pepitas


    Total time: 35 minutes

    In a small bowl, add olive oil, vinegar, honey, mustard, garlic, salt and pepper; whisk to combine. In a medium bowl, place onion and pour half the dressing over it, reserving the remainder. Toss well and let stand 5 minutes.

    In a large skillet, heat 1 Tbsp. vegetable oil over medium-high heat. Add half the tortilla strips in an even layer and cook until browned, about 1 minute per side, adjusting heat if strips darken too quickly. Transfer to a paper towel–lined plate and repeat with remaining oil and tortilla strips.

    In a large bowl, combine chard leaves and stems, onion mixture, olives, and pepitas. Add remaining dressing and toss well. Divide among 4 plates, top with tortilla crisps and serve immediately.

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