Chicken Caesar Salad with Crispy Kale
Ingredients
- 3 egg yolks
- 3 cloves garlic, crushed
- 1 tablespoon Dijon mustard
- 1/4 cup (60ml) extra virgin olive oil
- 1 tablespoon apple cider vinegar
- 8 stalks kale, trimmed
- 2 tablespoons extra-virgin olive oil
- 1/3 cup (25g) finely grated Parmesan
- Sea salt and cracked black pepper
- 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
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