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Citrus Garlic Parmesan Chard Salad
1 bunch of chard
1 Lemon - skin zested and juiced
3 cloves of garlic minced
1/2 cup Olive Oil - I used MECCA’s Blood Orange Olive Oil. But any varietal will work.
3/4 cup shaved Parmesan
1 1/2 cup breadcrumbs - I blended mine in a Cuisinart.
Red Crushed Pepper to Taste
Salt and Pepper to Taste
Balsamic Reduction Glaze
Wash and dry the chard and 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 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, a pinch of salt and pepper flakes, and let them toast for another minute, then remove from the heat.
Zest the lemon into the bowl of chard. Add red pepper flakes for spice as needed. Juice the lemon into a small mixing bowl. Add a few generous pinches of salt. Slowly whisk in 1/4 cup of the olive oil.
Add the Parmesan and the majority of lemon dressing to the bowl. Toss until nicely coated. Taste and add more dressing if you like. Toss in the toasted breadcrumbs and serve immediately.