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1 bunch Swiss chard, stems removed and leaves thinly sliced
¼ cup extra virgin olive oil, plus more for toasting bread crumbs
1 clove garlic, minced
1½ cups fresh bread crumbs
Sea salt, to taste
Crushed red pepper flakes, optional
1 lemon, for zest and juice
¾ cup grated Parmesan, Grana Padano, or Pecorino cheese
Freshly ground black pepper, to taste
Prepare the Swiss Chard: Thoroughly wash the Swiss chard leaves and pat them dry. Remove the stems (reserve them for another recipe if desired) and stack a few leaves together. Roll them up tightly like a cigar and slice across the roll to create thin ribbons. Place these ribbons in a large salad bowl.
Toast the Bread Crumbs: In a small skillet, heat ¼ cup of olive oil over medium heat. Add the fresh bread crumbs and stir frequently until they're crispy and golden brown, about 5 minutes. Be careful not to let them burn. Stir in the minced garlic, a pinch of salt, and if using, a dash of crushed red pepper flakes. Toast for another minute, then remove from heat.
Prepare the Dressing: Zest the lemon directly into the bowl with the Swiss chard ribbons. In a separate small bowl, juice the lemon, removing any seeds. Add a few generous pinches of salt to the lemon juice. While whisking, slowly drizzle in ¼ cup of olive oil until the dressing is well combined.
Assemble the Salad: To the salad bowl with the chard and lemon zest, add the grated Parmesan cheese. Pour about two-thirds of the lemon dressing over the chard and toss until everything is nicely coated. Taste and, if needed, add more dressing. Finally, sprinkle the toasted bread crumbs over the salad.
Serve: Toss the salad gently to combine all the ingredients. Serve immediately, offering extra dressing on the side if desired.
