Garlicky Chard Caesar Salad
Ryan Scott's Crazy Garlic Shrimp Rigatoni + Garlicky Chard Caesar Salad
Nathan Congleton / TODAY
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Rating:
2.92 (25 rated)
Cook time:
Prep time:
Servings:
6

You can't go wrong with a classic Caesar salad, and this one is unique and healthier, using dark leafy greens instead of romaine.

Technique tip: Clean and prep your chard ahead of time and let it hang in the fridge till you need it — I always prep my chard and kale as soon as I get it home and it's ready for me whenever I am ready for it!

Swap option: Try kale, but cut it into smaller pieces for easier eating. I also love this salad using half-cooked broccolini; charred on the grill is my ultimate fave.

Ingredients

  • Croutons

    • 1/2 loaf sourdough bread, unsliced
    • 3 ounces unsalted butter
    • 1 clove garlic, minced
    • 1/4 teaspoon salt
    • 1/2 teaspoon dried thyme
    • 1/4 teaspoon ground black pepper
    • 1/4 cup grated Parmesan
  • Garlicky dressing

    • 4 anchovy fillets, drained
    • 2 cloves garlic
    • 1 tablespoon Dijon mustard
    • 2 egg yolks
    • 2 tablespoons freshly squeezed lemon juice
    • 1/2 teaspoon lemon zest
    • 1 tablespoon rice vinegar
    • 1/2 cup extra virgin olive oil
    • 1/4 cup grated Parmesan
    • 1/2 teaspoon freshly ground black pepper
  • Salad

    • 3 bunches Swiss chard, cleaned and leaves separated from the ribs and torn in large pieces
    • Garlicky sourdough croutons (recipe above)
    • Garlicky dressing (recipe above)
    • Shaved Parmesan
    • Cracked black pepper

Preparation

For the garlicky croutons:

1. Preheat oven to 325°F.

2. Tear or cut the sourdough bread into cubes/pieces. Put into a large bowl.

3. In a small saucepan, melt the butter with the thyme, garlic, salt and pepper (don't cook it, just melt it). Pour the hot butter mixture over the bread and toss to coat. Add the Parmesan and toss to coat.

4. Spread the croutons on a parchment-lined sheet pan and toast for 15-20 minutes, until they are dark brown at the edges and a light brown all over. They should still have a little softness in the middle with a definite crunch on the outside.

For the garlicky dressing:

In a food processor, combine the anchovies, garlic, egg yolk, Dijon, vinegar and lemon juice and zest, and process until smooth.

While the processor is running, drizzle the oil in slowly so that it emulsifies. Add the cheese, salt and pepper and taste for seasoning. Add additional salt and pepper if needed.

For the salad:

In a large bowl, toss the torn chard and a couple handfuls of croutons with enough dressing to lightly coat the chard.

Mound the salad on a serving plate and top with cracked pepper and Parmesan shavings as well as few more croutons. Serve with additional dressing on the side.

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Make Ryan Scott's garlic shrimp rigatoni

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