About Jane Sigal

Jane Sigal

Jane Sigal is a writer, recipe developer, teacher, and translator. She’s attended the L’École de Cuisine La Varenne. Her work has appeared in The New York Times, Saveur, Food & Wine, The Wall Street Journal, and other publications. She is the author of Bistronomy: Recipes from the Best New Paris Bistros. @janesigal

Rainbow Chard Salad

Rainbow Chard Salad

This rainbow chard salad teaches you the magnificence that is Swiss chard when served ever so slightly cooked with walnuts and cheese.

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