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Swiss Chard Salad with Lemon

1 bunch Swiss chard, about 12 oz.

1/2 C extra virgin olive oil, divided

1 1/2 C fresh bread crumbs

1 clove garlic

salt to taste

crushed red pepper flakes, optional

1 lemon

3/4 C freshly grated Parmesan cheese


  1. Wash and dry the chard and remove the stems from the leaves. (Save stems - use like celery.) 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 into long strands. Put the leaves into a large salad bowl.
  2. 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.
  3. 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.
  4. 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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