Tuscan Kale Caesar Salad with Italian Rosato Toscana Wine
Recipe Type: Main
Prep Time: 
Cook Time: 
Total Time: 
Serves: 4 servings
  • 6 radishes thinly sliced
  • 2 Tablespoons red wine vinegar
  • 1 Tablespoon extra virgin olive oil
  • 4 Tablespoons almonds chopped
  • ⅓ cup mayonnaise
  • 2 ½ Tablespoons red wine vinegar
  • 2 Tablespoons extra virgin olive oil
  • 2 cloves garlic finely minced or zested
  • ½ teaspoon black pepper
  • ½ cup grated parmesan divided
  • 2 bunches kale tough stems removed and roughly chopped
  • 6 chicken thighs boneless and skinless
  • 4 Tablespoons flour
  • Olive oil
  • Salt and pepper
  1. In a bowl, combine the radishes, vinegar and olive oil. Season with salt and pepper and toss to coat. Let marinate for at least 10 minutes.
  2. In a separate bowl, combine mayonnaise, vinegar, olive oil, garlic, black pepper and half of the parmesan cheese. Whisk to combine.
  3. In a large bowl, combine the kale and dressing. Using your hands, firmly massage the kale for 3-4 minutes, until tenderized slightly. Season with salt and pepper, to taste. Set aside.
  4. Cut the chicken into 1-inch pieces and place in a large Ziploc bag along with the flour and a pinch of salt and pepper. Seal the bag and shake to coat the chicken pieces evenly.
  5. In a large nonstick pan, heat a thin layer of oil on medium-high heat until hot. Add the chicken in a single layer and cook, turning occasionally, until golden and cooked through, 8-10 minutes. Transfer to a paper towel lined plate.
  6. To the bowl of dressed kale, add the cooked chicken, marinated radishes (drained), almonds and remaining cheese. Toss gently to combine and serve.
Inspired by a recipe from Blue Apron
Recipe by Honest Cooking by Mercato Fabbrica at https://honestcooking.com/tuscan-kale-caesar-salad-with-italian-rosato-toscana-wine/