Swiss chard is similar to Swiss roll, in that neither have anything to do with Switzerland. I googled both foodstuffs to find any possible links to this little, land-locked island, but couldn’t find any reasonable explanation. I’ve now decided they just chose those names to make them sound efficient, organised and well-made?!
I picked up a big bunch of rainbow chard at the market on Tuesday (more on that later). I usually sauté it for a few minutes and have it with fish, but went down a salad route this time, making a delicious and easy lunchtime salad.
Swiss Chard Salad
Serves 2 for lunch
- 1 bunch Swiss chard (rainbow if available)
- 120ml extra virgin olive oil
- 100g breadcrumbs (you can just stick stick a few slices of bread in food processor)
- 1 minced garlic clove
- 1 lemon
- 40g parmesan or grana padano, finely grated
- Wash and dry the chard and remove leaves (you can stir-fry stems later). Chop up the leaves and put in a large salad bowl
- Warm 2 tbsp. of olive oil in a pan, add the breadcrumbs and cook stirring frequently until golden brown and crunchy. Stir in the garlic and a pinch of salt, and toast for another minute
- 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 60ml of olive oil
- Add the parmesan and 2/3 of the lemon dressing to the bowl. Toss until coated. Taste and add more dressing if you like. Toss in the breadcrumbs and serve immediately
Adapted from ‘Alexandracooks.com’