Use code TRIPLE10 to save $10 on your first three grocery orders.
SideChef
Recipes
Swiss Chard Salad with Lemon, Parmesan & Breadcrumbs
Recipe

8 INGREDIENTS • 6 STEPS • 20MINS

Swiss Chard Salad with Lemon, Parmesan & Breadcrumbs

5.0
3 ratings
Light, lemony, refreshing — chard has never tasted so summery. Combined with a simple dressing and garlicky, peppery breadcrumbs, this salad is irresistible.
Add to plan
logo
Swiss Chard Salad with Lemon, Parmesan & Breadcrumbs
Save
author_avatar
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/
Light, lemony, refreshing — chard has never tasted so summery. Combined with a simple dressing and garlicky, peppery breadcrumbs, this salad is irresistible.
20MINS
Total Time
$2.46
Cost Per Serving
Ingredients
Servings
2
US / Metric
Chard
1 bunch
Extra-Virgin Olive Oil
1/2 cup
Extra-Virgin Olive Oil
Breadcrumbs
1 1/2 cups
Breadcrumbs
or Fresh or Store-Bought
Garlic
1 clove
Garlic, minced
Sea Salt
to taste
Crushed Red Pepper Flakes
to taste
Crushed Red Pepper Flakes
Parmesan Cheese
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
Add to plan
logo
Swiss Chard Salad with Lemon, Parmesan & Breadcrumbs
Save
author_avatar
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 InstructionsHide images
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 (1/4 cup) 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 (1/4 cup) 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 (1/4 cup).
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 (1/4 cup).
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!
Tags
view more tags
American
Healthy
Shellfish-Free
Fall
Vegetarian
Italian
Salad
Spring
Side Dish
Summer
Vegetables
0 Saved
top