Swiss Chard Salad with Lemon, Parmesan & Breadcrumbs

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.

Warm Extra-Virgin Olive Oil (4 Tbsp) 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!

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.

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 (4 Tbsp).

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.

Serve and enjoy!