Chicken Caesar

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.