Peardrop's famous Kale Chicken Caesar Recipe

 
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A couple of years ago, I went to The Fat Radish in New York, an amazing restaurant set up by two British guys.That's where I first ate a Kale Caesar and I have not stopped eating it since. The Americans are all over kale salads. Best to try and get the kale on stems (not the precut bagged stuff) - from a farmers market or something - as you can get the leaves bigger. Massaging sounds ridiculous but its key to wilt the leaves and make them easier to swallow. Nb the leaves shrink a lot.

Ingredients: Kale 2 x Chicken breasts Sundried tomatoes Quails Eggs Parmesan Bacon Crispy croutons Caesar Dressing - shop bought or the following: Natural yogurt garlic lemon juice black pepper To make Kale Caesar for two people:

Take a bunch of kale and strip off the stems. Break the leaves into pieces and massage for a minute in lemon juice, olive oil & salt. It's nice to do this slightly in advance, we often do it the day before.

When ready to eat, start by dressing it. To be honest, shop bought Caesar dressing isn't bad but if you want a leaner version (with not so much oil) mix natural yoghurt with garlic, lemon juice, lots of black pepper.

Griddle two chicken breasts so they have nice black stripes and then finish off in the oven for 10 minutes until cooked but not overcooked.

Softly boil some quails eggs and immediately cool and peel. Coarsely grate a nice big chunk of good quality Parmesan and stir through. Add some chopped sundried tomatoes, home made garlicky wholegrain croutons and crispy bacon. If you're really feeling it, add some boquerones (marinated anchovies).

Serve with the sliced chicken breast on top and scatter the croutons. Cut the eggs in half lengthways and garnish the soft yolks with black sesame seeds. Heaven!

 
RecipeRose Lloyd Owen