Food & Cooking Recipes Breakfast & Brunch Recipes Swiss Chard with Poached Egg Salad By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on September 1, 2020 Print Share Share Tweet Pin Email Photo: Johnny Miller Servings: 4 Yield: 4 Serves Raw kale salads may be in the spotlight these days, but Swiss chard is the next star green. The earthy leaves can stand up to the pungent Caesar trinity: anchovies, garlic, and Parmesan. And, it's simply divine in our Swiss Chard with Poached Egg Salad. Ingredients 1 clove garlic, minced 4 anchovies, minced 1 teaspoon Dijon mustard 2 tablespoons white wine vinegar 3 tablespoons extra-virgin olive oil Coarse salt and freshly ground pepper 4 large eggs 6 cups thinly sliced Swiss chard, stems removed 2 tablespoons freshly grated Parmesan Directions Combine garlic, anchovies, mustard, and vinegar. Add oil in a steady stream, whisking constantly, until combined. Season with salt and pepper. In a medium skillet, bring three inches of water to a simmer. Poach eggs. Season with salt and pepper. Toss chard with vinaigrette and divide among four plates. Top each with a poached egg and Parmesan. Cook's Notes Perfectly Poached: Crack one egg at a time into a teacup or small bowl and gently slide into barely simmering water. Repeat with remaining eggs. Cook until white is just set and yolk still loose, 3 to 4 minutes. Remove eggs from water using a slotted spoon. Print