Rainbow Chard Salad with Lemon, Parmesan & Breadcrumbs
1 bunch Imperfect Rainbow chard
1 Imperfect lemon
1/2 cup extra virgin olive oil, divided
1 1/2 cup breadcrumbs
1 clove garlic, minced
3/4 cups grated Parmesan
Sea salt to taste
Crushed red pepper flakes, optional
Wash and dry the chard and remove the stems from the leaves. (Save stems for another use.) 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. 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 about 2/3 of the 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.