Rainbow Chard 
Similar in consistency to kale but just a teensy bit more delicate, rainbow chard is excellent raw in 
a salad and cut into thin strips. “It’s more like a crisp lettuce,” Nashan says. “It works really well 
with smoked fish.” Marc Marrone, the sous chef at Lavo and Tao in New York City and Las Vegas, 
uses a chiffonade of raw leaves and rainbow stems, then combines them with Sicilian pistachios, 
Robiola cheese, carrot ribbons, strawberries and a poppy seed vinaigrette.