Swiss Chard Chiffonade with Lemon, Pine Nuts, Basil & Bread Crumbs

Commonly served either marinated or sautéed, Swiss chard is rarely served raw but it happens to be one of our favorite ways to enjoy it. A member of the beet family, it becomes tender with earthy sweetness once our weather begins to cool in the fall, making it ideal for using in a salad. We think it just might be the new kale. This salad is wonderful alone but becomes a whole new dish when spooned over pesto-dressed orzo pasta or risotto that has been tossed with butter and Parmesan.