Wednesday, March 26, 2014

Kale Caesar Salad


When I'm not in a mood to cook (really, I just don't want do a ton a dishes), I try to think of simple and fast meals to prepare. This took about 30 minutes start to finish, but it was a little labor intensive. Why do I do that to myself? HAH.

Kale Caesar Salad
What you'll need:

  • 1 bunch of kale, washed and stems removed
  • 1/2 - 1 lb chicken breast or thighs (see recipe at the end)
    • 1 whole egg
    • 1 tsp dijon mustard
    • 2 tsp hot sauce (I used Frank's Red Hot)
    • 1/4 cup ground flax seed meal
    • 1/4 cup tapioca flour
    • 1/8 cup (2 TBSP) coconut flour
    • 1/2 tsp sea salt
    • pinch of paprika
    • fresh cracked black pepper
  • 1-2 TBSP of Caesar dressing
    • 1 whole egg
    • 1/2 cup lemon garlic Tessemae's dressing
    • 1/4 cup olive oil
    • 1 tsp Dijon mustard
    • 2 tsp lemon juice
    • scant 1 TBSP anchovy paste
    • fresh cracked black pepper
What to do:
  1. After the kale has been washed and stems have been removed, roughly chop the leaves into smaller pieces. Set aside. 
  2. Make the dressing. Add a whole egg to a tall bowl or cup, then add the lemon juice and Dijon mustard. Let it stand for about 30-45 seconds. Add the Tessemae's and olive oil. Let it settle for another 30 seconds. Using an immersion hand blender, place the blade all the way to the bottom of your bowl or cup. Turn it on, without moving the blender, allow it to mix for about 20-30 seconds until you start to see an emulsion form. Slowly move the blender up and down, but make sure not to completely remove the blender from the top of the mixture. The entire process should take about 1-2 minutes. Whisk in the anchovy paste and fresh cracked black pepper. Season to taste and set aside.
  3. Make the chicken. Preheat your oven to 375F. In a bowl, whisk together the egg, mustard, and hot sauce. In a separate bowl, whisk together the flax seed meal, tapioca, and coconut flours with the paprika, salt and pepper. Take one of your strips and dip it into the egg mixture. Remove excess by wiping it on the side of the bowl. Coat it in the "breading" mixture making sure to coat all sides evenly. Place on a baking sheet lined with parchment or silicone. Repeat for remaining strips. Drizzle a little olive oil over the chicken. Bake for 25-30 minutes.
  4. While the chicken is baking, prepare the kale by massaging olive oil into the leaves, working with 1-2 tsp at a time. You don't want the leaves to be drenched in oil, just enough to coat all parts of the leaves. The oil breaks down the fibers of the leaves, softening them, making it easier to chew and digest. Set aside until chicken is done. 
  5. Remove chicken from the oven and allow to cool. Toss a TBSP or two of the Caesar dressing with the kale. Cut the chicken into bite sized pieces and top with freshly grated Parmesan cheese (optional).



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