Chard salad with garlic breadcrumbs & parmesan

By btaylor

Ingredients

• 1 bunch Swiss chard
• 1 lemon
• 1/2 cup extra virgin olive oil
• Salt
• 1 1/2 cups fresh breadcrumbs
• 1 clove garlic, minced
• 3/4 cup grated Parmesan
• walnuts or pecans

Preparation

Step 1

Dressing: Zest and juice the lemon. Combine the lemon juice (you should have about 2 1/2 tablespoons), 1 teaspoon of the lemon zest and a few generous pinches of salt in a small bowl. Slowly whisk in 1/4 cup of the olive oil. Set aside.

Breadcrumbs: Warm the remaining 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 and let them toast for another minute, then remove from the heat.

Chard: Wash and dry the chard and remove the stems from the leaves. Finely chop the stems. 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.

Assembly: Put the chard stems and leaves into a large bowl and toss gently with the Parmesan and about 2/3 of the lemon dressing. Taste and add more dressing if you like. Toss in the toasted breadcrumbs and serve immediately. Can also add nuts.