Swiss Chard Salad

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Swiss Chard Salad
In this recipe, hearty greens are treated like romaine lettuce in a Caesar salad. The bitterness of the greens is delicious alongside the rich dressing. If you’re concerned about the raw egg yolk in the dressing, feel free to omit it. Don't have chard? Sub your favorite hearty green.
swiss chard, kale, salad, hearty greens
Cuisine Fall
Servings
as an entree, 4 as a side
Ingredients
  • 1 large bunch Swiss Chard
  • 2 cups bread cubes
  • 2 Tbsp butter (and more as needed)
  • Salt & pepper
  • Romano or Parmesan cheese, freshly grated
Dressing
  • 1 raw egg yolk, from a high-quality, fresh egg
  • 2 tsp lemon juice
  • 2 tsp Dijon mustard
  • 1 clove garlic finely chopped (optional)
  • 1 anchovy, finely copped (optional)
  • 3 Tbsp olive oil
  • Salt & pepper
Cuisine Fall
Servings
as an entree, 4 as a side
Ingredients
  • 1 large bunch Swiss Chard
  • 2 cups bread cubes
  • 2 Tbsp butter (and more as needed)
  • Salt & pepper
  • Romano or Parmesan cheese, freshly grated
Dressing
  • 1 raw egg yolk, from a high-quality, fresh egg
  • 2 tsp lemon juice
  • 2 tsp Dijon mustard
  • 1 clove garlic finely chopped (optional)
  • 1 anchovy, finely copped (optional)
  • 3 Tbsp olive oil
  • Salt & pepper
swiss chard, kale, salad, hearty greens
Instructions
  1. Start by making croutons: Cut the bread into cubes. If the bread is too hard to cut, wrap it in a kitchen towel, sprinkle some water on the towel, and microwave for 20 to 30 seconds. This will restore just enough moisture to let you cut the bread easily.
  2. Choose a sufficiently large pan for the quantity of croutons – or work in batches if you have a lot—and place it on the stovetop on medium heat. Add enough butter or vegetable oil to coat the bottom of the pan, and let it get hot.
  3. Add the bread and toss gently until coated. Let the bread sit for 2 minutes, then flip the pieces over. Keep tossing and turning until the bread is brown all over. Add oil or butter as needed and sprinkle with salt and pepper.
  4. It is basically impossible, unless you are very patient (which I am not) to get every side of the cubes browned, so just get them generally looking good and toasty and then take them off the heat.
  5. To make the dressing, drop the egg yolk into a large mixing bowl. Add the lemon juice, mustard, garlic, and anchovy. Whisk briskly until the dressing is light and frothy. Slowly add the olive oil, whisking the whole time. Once everything is incorporated, add the salt and pepper, then adjust to your taste.
  6. Cut the greens to remove the large stem from the center. Slice the leaves in half lengthwise, then cut into thin ribbons. Chopping the greens into small pieces disguises its tough texture. Toss in the bowl to coat it with dressing. Set aside for 10 minutes or leave in the fridge for a few hours. The greens will become tender as they marinate. Before serving, toss in the croutons and top with Romano cheese.
Recipe Notes

This recipe is adapted from Good and Cheap, by Leann Brown.

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