Chard Salad with Garlic Breadcrumbs and Parmesan

Directions

1. Wash and dry the chard and remove the stems from the leaves. Set aside. Zest and juice the lemon.
2. Combine the lemon juice (you should have about 2 1/2 tablespoons), 1 teaspoon of the lemon zest and a few generous pinches of salt in a small bowl. Slowly whisk in 1/4 cup of the olive oil. Set aside.
3. Warm the remaining 1/4 cup olive oil in a small, heavy skillet over medium heat. Add the breadcrumbs and cook, stirring frequently, until they are crisp and golden brown (about 5 minutes). Be careful not to burn them! Stir in the garlic and let them toast for another minute, then remove from the heat.
4. Separate the chard leaves from their stems. Finely chop the stems. 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 chard stems and leaves into a large bowl and toss gently with the Parmesan and about 2/3 of the lemon dressing. Taste and add more dressing if you like. Toss in the toasted breadcrumbs and serve immediately.