Swiss Chard Salad with Lemon and Breadcrumbs

Adapted from a recipe by Alexandra Stafford

1 bunch Swiss chard
½ cup extra virgin olive oil, divided
1½ cup fresh breadcrumbs
1 clove garlic, minced
sea salt to taste
crushed red pepper flakes, optional
1 lemon
¾ cups grated Parmesan, Grana Padano or Pecorino

Wash and dry the chard and remove the stems from the leaves.  Dice stems into small pieces.  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 stems and leaves into a large salad bowl.

Warm ¼ 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 ¼ cup of the olive oil. Taste and adjust for flavor.

Add the Parmesan and about ⅔ 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.