Adapted from epicurious –
INGREDIENTS
- For the dressing:
- 3 egg yolks
- 3 cloves garlic, crushed
- 1 tablespoon Dijon mustard
- 1/4 cup (60ml) extra virgin olive oil
- 1 tablespoon apple cider vinegar
- For the Crispy Kale:
- 8 stalks kale, trimmed
- 2 tablespoons extra-virgin olive oil
- 1/3 cup (25g) finely grated Parmesan
- Sea salt and cracked black pepper
- For the chicken and assembly:
- 4 (200g) chicken breast fillets, trimmed
- Extra-virgin olive oil, for brushing
- Sea salt and cracked black pepper
- 1 cup (200g) shredded Brussels sprouts
- 2 baby cos (romaine) lettuces (360g), trimmed and leaves separated
- 3 cups (75g) baby spinach leaves
- 1/2 cup (80g) pine nuts
PREPARATION
-
- To make the dressing, place the egg yolks, garlic and mustard in a bowl and whisk until thick and creamy. Gradually add half the oil, whisking continuously until combined. Gradually add the vinegar and the remaining oil, whisking to combine. Set aside.
- To make the crispy kale, preheat oven to 300°F (150°C). Place the kale, oil, parmesan, salt and pepper in a bowl and toss to coat. Place in a single layer on baking trays lined with non-stick baking paper. Bake for 15–20 minutes or until crisp, and set aside.
- Brush the chicken with oil and sprinkle with salt and pepper. Heat a grill pan or barbecue over high heat. Cook the chicken for 2–3 minutes each side or until cooked through. Slice the chicken and place in a large bowl. Add the Brussels sprouts, lettuce, spinach, and pine nuts and toss to combine. Divide between serving plates and top with crispy kale and the dressing to serve.