Swiss Chard Salad with Lemon, Parmesan & Breadcrumbs

8 INGREDIENTS • 6 STEPS • 20MINS

Swiss Chard Salad with Lemon, Parmesan & Breadcrumbs

Light, lemony, refreshing — chard has never tasted so summery. Combined with a simple dressing and garlicky, peppery breadcrumbs, this salad is irresistible.

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Light, lemony, refreshing — chard has never tasted so summery. Combined with a simple dressing and garlicky, peppery breadcrumbs, this salad is irresistible.

Alexandra's Kitchen

Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.

http://www.alexandracooks.com/

20MINS

Total Time

Ingredients

Servings

2

us / metric

1 bunch

Chard

1/2 cup

Extra-Virgin Olive Oil

1 1/2 cups

Breadcrumbs

or Fresh or Store-Bought

1 clove

Garlic, minced

to taste

Sea Salt

to taste

Crushed Red Pepper Flakes

1

Lemon

3/4 cup

Parmesan Cheese, grated

or Grana Padano, Pecorino

Nutrition Per Serving

VIEW ALL

Calories

788

Fat

63.8 g

Protein

18.2 g

Carbs

42.9 g

Love This Recipe?

Alexandra's Kitchen

Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.

http://www.alexandracooks.com/

Cooking Instructions

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step 1

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.

step 1 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.

step 2

Warm Extra-Virgin Olive Oil (4 Tbsp) in a small, heavy skillet over medium heat. Add the Breadcrumbs (1 1/2 cups) and cook, stirring frequently, until they are crisp and golden brown (about 5 minutes). Be careful not to burn them!

step 2 Warm Extra-Virgin Olive Oil (4 Tbsp) in a small, heavy skillet over medium heat. Add the Breadcrumbs (1 1/2 cups) and cook, stirring frequently, until they are crisp and golden brown (about 5 minutes). Be careful not to burn them!

step 3

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.

step 3 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.

step 4

Zest the Lemon (1) into the bowl of chard. Juice the lemon into a small mixing bowl. Add a few generous pinches of Sea Salt (to taste). Slowly whisk in Extra-Virgin Olive Oil (4 Tbsp).

step 4 Zest the Lemon (1) into the bowl of chard. Juice the lemon into a small mixing bowl. Add a few generous pinches of Sea Salt (to taste). Slowly whisk in Extra-Virgin Olive Oil (4 Tbsp).

step 5

Add the Parmesan Cheese (3/4 cup) 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 breadcrumbs.

step 5 Add the Parmesan Cheese (3/4 cup) 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 breadcrumbs.

step 6

Serve and enjoy!

step 6 Serve and enjoy!

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