Lemony Swiss Chard Salad
Serves 4
20 mins prep
20 mins total
We're combining the soft bitterness of chard with the creamy bellies of the beans and crunchy garlic breadcrumbs to create one lively bite of a salad.
0 servings
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Warm 2 tablespoons of olive oil in a small, heavy skillet over medium heat. Add the breadcrumbs and cook, stirring frequently, until they are crisp and golden brown 4-6 minutes.
Stir in the garlic, a pinch of salt and pepper flakes, and let them toast for 30 seconds, then remove from the heat. Set aside.
Make the dressing and salad:
In a large serving bowl, zest and juice the lemon.
Add mustard and ¼ teaspoon of salt. Slowly whisk in ¼ cup of the olive oil.
Wash and dry the chard and remove the stems from the leaves. Discard the stems or freeze them to make a pasta sauce or frittata someday.
Stack a few of the leaves on top of each other, roll them like a cigar and cut the cigar into thin ribbons. Repeat with all of the leaves and place into the bowl with the dressing.
Toss the chard and dressing to coat.
Top with the white beans and shallot, then the breadcrumbs.
Serve and enjoy!
