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Swiss Chard Salad with Lemon
1 bunch Swiss chard, about 12 oz.
1/2 C extra virgin olive oil, divided
1 1/2 C fresh bread crumbs
1 clove garlic
salt to taste
crushed red pepper flakes, optional
1 lemon
3/4 C freshly grated Parmesan cheese
- Wash and dry the chard and remove the stems from the leaves. (Save stems - use like celery.) Stack a few of the leaves on top of each other, roll them like a cigar and cut the cigar into thin (1/8-inch) ribbons. Repeat until all the leaves are shredded into long strands. Put the leaves into a large salad bowl.
- Warm ¼ cup olive oil in a small, heavy skillet over medium heat. Add the bread crumbs and cook, stirring frequently, until they are crisp and golden brown (about 5 minutes). Be careful not to burn them! Stir in the garlic, a pinch of salt and pepper flakes, and let them toast for another minute, then remove from the heat.
- Zest the lemon into the bowl of chard. Juice the lemon into a small mixing bowl. Add a few generous pinches of salt. Slowly whisk in ¼ cup of the olive oil.
- Add the Parmesan and about ⅔ of the lemon dressing to the bowl. Toss until nicely coated. Taste and add more dressing if you like. Toss in the toasted bread crumbs and serve immediately.