Easy Swiss Chard Salad

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This easy Swiss Chard Salad has crispy panko breadcrumbs, toasted almonds, Parmesan, and fresh lemon. Dried currants (or cranberries) add subtle sweetness for balance. This simple, yet impressive, salad is perfect for summer and fall. (Gluten Free and Vegan option).

Prep Time7

Cook Time8

Total Time15

Servings:

Author: Bri Beaudoin

Ingredients

Crispy Panko Topping

2 tablespoons extra virgin olive oil
⅔ cup panko breadcrumbs (gluten-free if needed)
2 cloves minced garlic
⅓ cup chopped almonds (raw, unsalted, see note 1)

Salad

1 bunch Swiss Chard (12 oz / 340 g)
¼ cup extra virgin olive oil
2 tablespoons fresh lemon juice
2 teaspoons chopped capers (drained from brine, see note 2)
⅛ teaspoon fine sea salt
⅛ teaspoon freshly ground black pepper
½ cup dried currants (or dried cranberries or raisins)
½ cup grated Parmesan cheese (see note 3)

US Customary - Metric

Instructions

Crispy Panko: Add 2 tablespoons extra virgin olive oil, ⅔ cup panko breadcrumbs, and 2 cloves minced garlic to a skillet. Stir until the panko is evenly coated in oil. Add ⅓ cup chopped almonds. Toast over low heat, stirring frequently, until panko is golden brown, 6 to 8 minutes. (Watch carefully, so it doesn't burn). Transfer to a bowl and let cool.
Start Salad—Chard: Cut out the stems from 1 bunch Swiss Chard. If using the stems, thinly slice them (see note 3). Then, thinly slice the leaves (⅛-inch/0.3 cm wide).
Dressing: In a large serving bowl, combine ¼ cup extra virgin olive oil, 2 tablespoons fresh lemon juice, 2 teaspoons chopped capers, ⅛ teaspoon fine sea salt, and ⅛ teaspoon freshly ground black pepper. Stir vigorously to combine.
Assemble: Add Swiss chard to the bowl. Toss until the chard is evently coated in dressing. Add ½ cup dried currants, ½ cup grated Parmesan cheese, and the crispy panko. Toss to combine. Taste and adjust seasoning (for example, more lemon juice, salt, and/or black pepper), if needed.

Notes

Almonds: Use raw (unroasted), unsalted almonds.
1. To substitute roasted almonds: finish toasting the panko mixture then stir in the roasted almonds.
2. To substitute sliced almonds: toast the panko mixture half-way, then add the sliced almonds and continue cooking until golden.
3. To substitute walnuts: toast the panko mixture half-way, then add the walnuts, and continue cooking until golden.
Capers: Capers add a bright, briny tang to the dressing. Highly recommend adding the capers, as written, if you can. In a pinch, you could skip them. But, you'll likely need to add a bit more lemon juice or salt to compensate.
Cheese: You can use Parmesan cheese or something similar (such as Asiago or Pecorino Romano). For a vegan option, use a grated Parmesan cheese substitute.
Chard stems: You can eat the stems and leaves. The stems are crunchier than the leaves, so slice them thinly if adding them to the salad. If you're not a big fan of the stems, just leave them out.
Make ahead tip: You can make the crispy panko in advance. Store at room temperature in an airtight container for up to 2 days. To keep the panko as crisp as possible, add it to the salad just before serving. That said, if you unexpectedly have leftovers, you can refrigerate the mixed salad for up to 1 day. The panko won't be as crispy, but it's still be delicious!

Nutrition