Swiss Chard Salad with Lemon, Parmesan & Breadcrumbs

Yield

Yield: 2-3 servings (as a main) or 4-5 servings (as a side) Servings

Wash and dry the chard. Separate the stems from the leaves. Finely chop the stems and put into a large salad bowl. Stack a few of the leaves on top of each other, then cut lengthwise into thirds. Holding the stack together with one hand, cut horizontally across the leaves into ⅛ -inch strips. Add the leaves to the salad bowl.
Heat ¼ cup olive oil in a medium skillet over medium heat. Add the minced garlic/garlic scapes and red pepper flakes (if using). Sauté briefly, just until the garlic becomes fragrant. Add the breadcrumbs and cook, stirring frequently, until they are crisp and golden brown (about 5-10 minutes). Be careful not to burn them! Season with salt and a little black pepper, then remove from heat and cool.
In a small mixing bowl, combine the lemon juice and Dijon mustard with a few pinches of salt. Stir to combine, then slowly whisk in ½ cup of the olive oil.
Add lemon zest & Parmesan cheese to the bowl of chard. Drizzle with ½-⅔ of the dressing, then toss gently until all of the components are nicely coated with the dressing. Taste and add more dressing if you like. Be careful not to get too much dressing or the greens will be soggy. Toss in the toasted breadcrumbs and serve immediately.
Note: If you are not going to be eating or serving the entire salad at one meal, store the greens, dressing, Parmesan cheese & breadcrumbs in separate containers. Assemble and toss only the amount of greens you will be needing at one time.

This recipe was adapted from alexandracooks.com.

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