Swiss Chard, Lemon, Pecorino, and Bread Crumb Salad

Incredibly tasty and a hit with all, even the less vegetable oriented kid. Used fresh chard from the garden, which surely did not hurt it at all. Original recipe is from Alexandra's Kitchen. Add white beans, egg, or chicken for more of a dinner salad.

INGREDIENTS
1-2 bunches Swiss chard, in ⅛-inch chiffonnade

¼ cup extra virgin olive oil, divided
1½ cups (2.5 ounces) fresh bread crumbs (or panko bread crumbs)
2 cloves garlic, minced or grated

1 shallot, sliced into rings
sea salt to taste
sharp paprika or crushed red pepper flakes
1 lemon - zested and juiced
¾ cup (1.5 – 2 ounces) grated Pecorino (or Parmesan, Grana Padano)

INSTRUCTIONS

1. CHARD: Wash and dry the chard and remove larger stems from the leaves. (Save stems for another use.) Stack a few of the leaves on top of each other, roll them like a cigar and cut the cigar into thin (⅛-inch) ribbons.  Put the leaves into a large salad bowl.
2. BREAD CRUMBS: Using dry, multi-day old bread is best, but you can used fresher bread if you have to. Two methods: 1) Cut into smaller chunks and pulse in a food processor, or 2) grate stale bread using a hand grater.
3. Warm 2-3 tablespoons olive oil in a small, heavy skillet over medium heat. Add the bread crumbs and cook, stirring frequently, until they are crisp and golden brown (about 5 minutes). Be careful not to burn them! Stir in the garlic, a pinch of salt and pepper, and let them toast for another minute, then remove from the heat.
4. Zest the lemon into the bowl of chard. Juice the lemon into a small mixing bowl. Add the shallots and a few generous pinches of salt. Slowly whisk in 2 tablespoons to ¼ cup of olive oil.
5. Add the Pecroino and about ⅔ of the lemon dressing to the bowl. Toss until nicely coated. Taste and add more dressing if you like. Toss in the toasted bread crumbs and serve immediately.