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(ABC/Jeff Neira)
FOOD
Kat Ashmore’s Lemony Swiss Chard Salad with White Beans & Garlic Breadcrumbs
Ingredients:
- Extra-virgin olive oil
- 1 cup fresh breadcrumbs (see page xxx)
- 1 clove garlic, minced
- Kosher salt
- A pinch of crushed red pepper flakes
- Juice and zest from one lemon
- ¼ teaspoon Dijon mustard
- 1 large bunch Swiss chard, about 12 ounces
- 1 (15 ounce) can of white beans, drained, rinsed, and patted dry
- 1 shallot, thinly sliced
Method:
- Warm 2 tablespoons of olive oil in a small, heavy skillet over medium heat. Add the breadcrumbs and cook, stirring frequently, until they are crisp and golden brown 4-6 minutes.
- Stir in the garlic, a pinch of salt and pepper flakes, and let them toast for 30 seconds, then remove from the heat. Set aside.
Make the dressing and salad:
- In a large serving bowl, zest and juice the lemon.
- Add mustard and ¼ teaspoon of salt. Slowly whisk in ¼ cup of the olive oil.
- Wash and dry the chard and remove the stems from the leaves. Discard the stems or freeze them to make a pasta sauce or frittata someday.
- Stack a few of the leaves on top of each other, roll them like a cigar and cut the cigar into thin ribbons. Repeat with all of the leaves and place into the bowl with the dressing.
- Toss the chard and dressing to coat.
- Top with the white beans and shallot, then the breadcrumbs.
- Serve.
