Swiss Chard Salad With Lemon Parmesan Bread Crumbs Recipes
SWISS CHARD SALAD WITH LEMON, PARMESAN & BREAD CRUMBS
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
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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SWISS CHARD SALAD WITH LEMON, PARMESAN & BREADCRUMBS
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5/5 (3)Total Time 20 minsCuisine American, ItalianCalories 394 per serving
- Wash and dry the Chard (1 bunch). Remove the stems from the leaves. 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 Extra-Virgin Olive Oil (1/4 cup) in a small, heavy skillet over medium heat. Add the Breadcrumbs (1 1/2 cup) and cook, stirring frequently, until they are crisp and golden brown (about 5 minutes). Be careful not to burn them!
- Stir in the Garlic (1 clove), a pinch of Sea Salt (to taste) and Crushed Red Pepper Flakes (to taste), and let them toast for another minute, then remove from the heat.
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