This recipe comes to us courtesy of the Aurora Farmers Market. Each week, they purchase produce from their vendors and whip up a vegetable dish, a smoothie, and an infused water. Farmers Market visitors can sample the creations and take home the recipes.
This past week, they knocked all three dishes out of the park. The watermelon-infused water tasted like a sugary juice drink, the cinnamon-plum smoothie (made in a bicycle-powered blender!!!) was delicious, and this Lemon Parmesan Swiss Chard Salad was unbelievable. I hunted down the market vendor who had swiss chard this week and brought the recipe card home.
This salad is a little more work than your average leafy green salad, but it is completely worth it. Trust me. The lemon, garlic, and cheese wrap the chard in so many layers of flavor.
The salad also held up pretty well overnight. I made it at 8 p.m. after a long day of running errands, and the leftovers were terrific the following day. The bread crumbs lost their crunch, but they were still wonderful.
- 1 bunch swiss chard (separate the leaves from the stems and discard the stems)
- 1/8 cup extra virgin olive oil (for the breadcrumbs)
- 1 cup panko
- 1 clove garlic, minced
- Pinch of sea salt
- Freshly ground black pepper
- 1/2 cup sweet pepper, diced
- 1 lemon
- 1/4 cup olive oil (for the dressing)
- 3/4 cup grated Parmigiano Reggiano
- Wash and dry the chard leaves, then slice and place in a large salad bowl. Zest the lemon over the chard.
- Warm 1/8 cup of the olive oil in a pan over medium heat. Add panko and stir frequently until the panko starts to toast, about 6-8 minutes
- Add garlic and sea salt to the panko and stir. Remove from heat and set aside
- Make the dressing: Juice the lemon into a small bowl. Slowly whisk in the 1/4 cup of olive oil and whisk until an emulsion forms – the dressing will turn a light shade of opaque yellow. Add a few grinds of pepper at the end.
- Add cheese, panko mixture, bell pepper, and dressing to the chard leaves. Toss thoroughly and enjoy!
Source: Minimally adapted from The Aurora Farmers Market recipe cards.