Ingredients:

  • 1 bunch (approx. 6 oz / 170g) Swiss chard, stems removed and leaves thinly sliced
  • ½ cup (75g) thinly sliced Granny Smith apple
  • ¼ cup (15g) thinly sliced red onion
  • 3 tbsp (45ml) extra virgin olive oil
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (5ml) Dijon mustard
  • 1 tsp (5ml) maple syrup
  • ¼ tsp (1.5g) sea salt
  • ¼ tsp (1.25g) cracked black pepper
  • 2 tbsp (15g) Panko breadcrumbs
  • 1 tbsp (15g) unsalted butter
  • 2 tbsp (10g) grated Parmesan cheese
  • 1 tbsp (15g) toasted walnuts, roughly chopped

Instructions:

  1. Place the sliced Swiss chard in a large mixing bowl. Drizzle with a teaspoon of the lemon juice and a pinch of salt. Using your clean hands, gently massage the leaves for about 60 seconds until they shift to a darker, more velvety texture.
  2. In a small jar or bowl, combine the olive oil, remaining lemon juice, Dijon mustard, maple syrup, salt, and pepper. Whisk vigorously or shake the jar until the mixture is thick and creamy.
  3. Melt the butter in a small skillet over medium heat. Add the Panko breadcrumbs, stirring constantly until they turn a pale golden brown (about 2-3 minutes). Stir in the Parmesan cheese for the last 30 seconds until it just begins to melt, then remove from heat.
  4. Add the sliced apples and red onion to the massaged chard. Pour the dressing over the top and toss gently with tongs. Sprinkle the golden Parmesan crumbs and toasted walnuts over the top before serving.