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.