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 2
Warm
Extra-Virgin Olive Oil (60 mL)
in a small, heavy skillet over medium heat. Add the
Breadcrumbs (75 g)
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 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 (60 mL)
.
Step 5
Add the
Parmesan Cheese (65 g)
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.
