Chard Salad with Lemon, Parmesan and Breadcrumbs
Have you ever tried eating Swiss chard raw? This light, lemony salad might make you a convert. It’s got some crunch from garlicky breadcrumbs and is tossed with an easy dressing. Transform it into a hearty meal by topping it with chickpeas or a poached egg.
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Ingredients
For 2 Serving(s)
chard-salad-with-lemon-parmesan-and-breadcrumbs
- 1/2 c olive oil
- 1 1/2 c fresh breadcrumbs
- 1 clv garlic
- salt
- crushed red pepper flakes
- 1 bn Swiss chard
- 1 lemon
- 3/4 c grated Parmesan
Chard Salad with Lemon, Parmesan and Breadcrumbs Directions
- Pour 1/4 cup of the olive oil into a small skillet and warm over medium heat. Add the breadcrumbs and cook, stirring frequently, for about 5 minutes, until crispy and golden brown. Stir in the garlic, a pinch of salt and crushed red pepper. Continue to cook, stirring, for 1 more minute. Remove from heat and set aside.
- Place the chard in a large bowl and sprinkle with the lemon zest. Set aside.
- In a small mixing bowl, whisk together the lemon juice with a generous pinch of salt. Slowly whisk in the remaining 1/4 cup of olive oil.
- Drizzle the chard with about 2/3 of the lemon dressing and the grated Parmesan. Toss to coat, adding more dressing if needed. Top the chard with the toasted breadcrumbs, and serve immediately.