Swiss Chard Salad with Lemon, Parmesan & Garlicky Bread Crumbs
If you’re a fan of kale salads, you’re in for a treat with this Swiss chard salad. Swiss chard salad is often overlooked as just another leafy green that needs to be cooked, but let me tell you, it’s a game changer when used raw in a salad.
Tossed with a light, lemony dressing, crispy garlicky bread crumbs, and plenty of Parmesan cheese, Swiss chard’s slightly bitter leaves turn soft, buttery, and incredibly delicious. Add a sprinkle of red pepper flakes for a little heat, and you’ve got a salad that’s so good, it might just become your new favorite.
Swiss chard has a slightly earthier, more complex flavor than kale, which pairs perfectly with the brightness of lemon and the richness of Parmesan. The garlicky bread crumbs add a satisfying crunch, making this salad not only refreshing but also hearty enough to be a meal on its own. Plus, it’s incredibly simple to make. Once you’ve tried it, I’m sure it will become a regular part of your salad rotation, especially during the warmer months when you’re looking for something light and summery.
Let’s Get Started!
Need to make this salad:
Ingredients:
2 bunch of Swiss chard
½-1 cup extra virgin olive oil, divided
1½-1 cups fresh bread crumbs (about 2.5 ounces)
1 clove garlic, minced
Sea salt, to taste
Crushed red pepper flakes (optional)
1-2 lemon
½cup grated Parmesan, Grana Padano, or Pecorino (1.5 to 2 ounces)
Step 1: Prepare the Swiss Chard
Start by washing and drying the Swiss chard thoroughly. You’ll want to remove the stems from the leaves. The stems can be a bit tough, so save them for another recipe if you like—they’re great in stir-fries or sautes.
Once you’ve got just the leaves, stack a few on top of each other, roll them up tightly like a cigar, and slice them into thin ribbons about 1/8-inch wide. This technique is called chiffonade, and it’s perfect for getting those nice, delicate strips of chard that work so well in salads. Repeat until all the leaves are shredded, then place them into a large salad bowl.
Step 2: Make the Garlicky Bread Crumbs
Now, let’s make those irresistible garlicky bread crumbs. In a small skillet, warm up ¼ cup of the olive oil over medium heat. Once the oil is hot, add the bread crumbs. Stir them frequently to ensure they toast evenly. You’re looking for them to turn golden brown and crispy, which should take about 5 minutes. Be careful not to burn them, as burnt bread crumbs can quickly ruin the flavor of the salad.
Once the bread crumbs are golden, stir in the minced garlic, a pinch of sea salt, and if you’re in the mood for a little spice, a pinch of crushed red pepper flakes. Let the garlic cook for just a minute to infuse the bread crumbs with its flavor, then remove the skillet from the heat and set it aside.
Step 3: Prepare the Lemon Dressing
Next up is the lemon dressing. Start by zesting the lemon directly into the bowl with the Swiss chard. The zest adds a bright, citrusy flavor that complements the dressing perfectly.
Then, juice the lemon into a small mixing bowl. Add a few generous pinches of sea salt to the lemon juice, then slowly whisk in the remaining ¼ cup of olive oil. The goal is to create a well-emulsified dressing that’s light, tangy, and full of flavor.
Step 4: Assemble the Salad
Now it’s time to bring everything together. Pour about ⅔ of the lemon dressing over the Swiss chard and toss it well, making sure all the leaves are nicely coated. Add the grated Parmesan cheese and toss again. The cheese will cling to the leaves, adding a rich, savory note that balances the brightness of the lemon.
Finally, add the toasted bread crumbs and give the salad one last toss. The bread crumbs will add texture and a delicious crunch that takes this salad to the next level.
Step 5: Serve and Enjoy
Your Swiss chard salad is ready to serve! It’s best enjoyed immediately while the bread crumbs are still crispy. This salad makes a great side dish, but it’s also hearty enough to stand alone as a light meal, especially if you pair it with a nice piece of crusty bread.
!!FAQ!!
Who Should Avoid Eating Swiss Chard?
Who Should Avoid Eating Swiss Chard?Swiss chard is a healthy green, but it’s not for everyone. If you’re on blood thinners, you might want to skip Swiss chard because it’s high in vitamin K, which can affect how your blood clots. Also, if you have a grass pollen allergy, be cautious. Sometimes, inhaling the steam from boiling Swiss chard can cause allergic reactions like a runny nose or itchy eyes.
Can You Eat Swiss Chard Without Cooking It?
Can You Eat Swiss Chard Without Cooking It?Absolutely! Swiss chard can be enjoyed raw in salads, sandwiches, or wraps. You can also braise, boil, sauté, or toss it into soups and casseroles. It’s a versatile veggie that works in many dishes. For a quick and easy way to include it in your meals, try adding a handful of fresh leaves to your omelets or scrambled eggs.
Is Swiss Chard Better Raw or Cooked?
Is Swiss Chard Better Raw or Cooked?You can eat Swiss chard both raw and cooked, and each way has its perks. When you cook Swiss chard, it not only tastes better but also makes its nutrients easier for your body to absorb. Just make sure to wash it thoroughly before eating, as it can carry the same foodborne germs as other leafy greens.
What’s the Difference Between Swiss Chard and Kale?
What’s the Difference Between Swiss Chard and Kale?Swiss chard and kale are both leafy greens, but they have some differences. Swiss chard leaves are tender and have a taste that’s similar to beet greens or spinach. They might be slightly bitter, but they’re milder than kale. The stems of Swiss chard are crunchy and a bit sweet, kind of like bok choy stems.
Is Swiss Chard a Type of Cabbage?
Is Swiss Chard a Type of Cabbage?No, Swiss chard isn’t cabbage. It’s actually a leafy vegetable that’s closely related to beets. If you’ve ever cooked with beet greens, Swiss chard will feel familiar. The mature leaves are a bit coarse when raw, but they soften beautifully when you cook them by braising or sautéing.