Swiss Chard Salad With Lemon Parmesan Bread Crumbs Recipes

SWISS CHARD SALAD WITH LEMON, PARMESAN & BREAD CRUMBS

Swiss Chard Salad with Lemon, Parmesan & Bread Crumbs image

Slightly adapted from Food52. Note: If possible, get your hands on some good, tender Swiss chard for this recipe. We've been getting beautiful chard from our CSA as well as from the Niskayuna Co-op, which carries chard from Hope Valley Farm. Farmers' markets, obviously, are a great source. Bread crumbs: Once, when I made this, I was out of bread - the horror! - and I used two English muffins instead. Worked like a charm.

Provided by Alexandra Stafford

Categories Salad

Time 20m

Number Of Ingredients 8

Ingredients

1 bunch Swiss chard, about 12 ounces
½ cup extra virgin olive oil, divided
1½ cups (2.5 ounces) fresh bread crumbs, see notes above
1 clove garlic, minced
sea salt to taste
crushed red pepper flakes, optional
1 lemon
¾ cups (1.5 - 2 ounces) grated Parmesan, Grana Padano or Pecorino

Steps:

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 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.

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