Swiss Chard Salad with Lemon, Parmesan & Breadcrumbs
Chard, like kale, loves a lemon dressing, and when tossed with breadcrumbs and parmesan, its leaves relax, more so than kale in fact, and any bitterness disappears. The dressing is simple — the juice of one lemon plus a quarter cup of olive oil — and the breadcrumbs, seasoned with garlic and pepper flakes, are irresistible.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 1 bunch | swiss chard |
| 1/2 cup | extra virgin olive oil, divided |
| 1 1/2 cups | fresh bread crumbs |
| 1 clove | garlic, minced |
| sea salt to taste | |
| crushed red pepper flakes, optional | |
| 1 | lemon |
| 3/4 cup | grated Parmesan cheese |
Directions:
Wash and dry the chard and remove the stems from the leaves. (Save stems for another use.) 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. Put the leaves into a large salad bowl.
Warm 1/4 cup olive oil in a small, heavy skillet over medium heat. Add the breadcrumbs 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 1/4 cup of the olive oil.
Add the Parmesan and about 2/3 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.
Source: alexandracooks.com
