From My Bowl

1 Soak the Raisins: Place the raisins in a small bowl and cover with hot water; set aside while you prepare the rest of the salad. (Note: this plumps the raisins up; if you prefer them to be chewy, skip this step!)
2 Toast the Breadcrumbs: Warm the olive oil in a medium saucepan over medium heat. Add the breadcrumbs, ground chili, and salt, then mix quickly in the pan to evenly coat the breadcrumbs in oil. Toast for 5 to 7 minutes, stirring frequently, until the breadcrumbs are golden. Transfer to a plate and stir in the lemon zest; set aside to let cool.
3 Make the Dressing: Add the oil, lemon juice, vinegar, mustard, agave, shallot, and salt to a small jar. Seal well and shake until emulsified; set aside.
4 Salad Prep: Use a knife to separate the thicker portion of the Swiss chard stems from their tender leaves. Trim the ends off of the stalks, then slice thinly. Roll the leaves up and roughly chop them into bite-sized pieces.
5 Combine: Add the Swiss chard leaves, stems, and lentils (if using) to a large bowl. Drain the raisins and add them to the salad as well. Pour 2/3 of the dressing over the salad and toss well.
6 Serve & Store: Divide the salad between serving plates and top with an extra drizzle of dressing and generous sprinkle of breadcrumbs. Serve immediately; store the salad and breadcrumb leftovers in separate airtight containers in the refrigerator for up to 3 days.