Swiss Chard Salad with Lemon, Parmesan & Breadcrumbs


Serves: 4

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



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